Pork Osso Bucco with rutabaga, watercress, and gremoulata
I braise the pork in apple cider, tomato (for acidity), garlic (for depth), and sunshine wheat. The apple compliments the tartness and finish of the yeasts. The rutabaga, also braised in cider, is sweet and tart to complement the malts. The peppery watercress contrasts the yeasts, while the gremoulata (breadcrumb, parsley, cilantro, orange zest) accentuates the spices of the beer.