OnTap Magazine

INGREDIENTS BEER MEETS FOOD 500g boneless pork belly For the guava marinade 3 guavas 2 sprigs thyme, picked ½ medium red onion ½ tsp salt ½ tsp white pepper 2 cloves of garlic 1 tsp paprika For the guava coulis 1 can guava halves ½ medium red onion, diced 2 sprigs thyme 2 bay leaves 3 tbsp white wine vinegar 3 tbsp olive oil 3 tbsp soy sauce 3 tbsp honey or molasses Salt and white pepper to taste 1 tsp paprika Pulp from 3 passion fruits, seeds strained out For the passion fruit vinaigrette 50ml passion fruit juice 25ml white wine vinegar 25ml honey 50ml olive oil Salt & pepper to taste Salad Lettuce of choice Cherry tomatoes, halved Red onions, sliced Cucumber, sliced Soft goat’s cheese, cut into cubes Handful of walnuts, roughly chopped Guava, diced This issue we wanted to bring you something special to pair with our limited-edition Catharina sour collab, so we asked Banana Jam Café chef Jerry Fredericks to create a summery dish to pair with the beer. GUAVA-GLAZED PORK BELLY WITH A PASSION FRUIT SUMMER SALAD CHEF JERRY SAYS In creating this dish I took inspiration from the vibrant flavours and tropical fruit often used in Brazilian cooking, and I wanted something that would both contrast and compliment the beer pairing. The lactic acidity of Carnaval na Boca cuts through the richness of the fatty pork belly, while the fruity flavours of the vinaigrette and coulis bring out the complex fruitiness of the beer. 50 | Summer 2022 | ontapmag.co.za