Our Narwhal Imperial Stout is a beast of malt expression, and our executive pastry chef Kelly Lazarovich teased out its rich flavors in this pot de creme recipe.
What’s pot de creme? Amazing custard. Just some real creamy, divine stuff.
Beer, coffee, chocolate and more. This is a good time in the kitchen.
1/2 cup Hazy Little Thing IPA
1.5 pounds skinless, boneless pork shoulder, sliced into 3/4-inch-thick steaks
1 cup pineapple, diced
1/4 cup sriracha
3 green onions, chopped
2 tablespoons soy sauce
3 cloves garlic
2 tablespoons ginger, grated
1 teaspoon honey
1/4 cup neutral oil, like canola or safflower
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Add all of the marinade ingredients to a blender or food processor. Blend until smooth.
Place pork in a large, resealable plastic bag and pour in the marinade. Press the air out of bag and seal, massaging the bag until pork is evenly coated. Refrigerate for at least 30 minutes, up to 2 hours. (Don’t marinate too long; meat will become mushy.)
Prepare a grill for medium-high heat. Remove pork from marinade and grill, brushing with reserve marinade, turning meat occasionally. Grill until desired doneness, about 8-10 minutes.
Transfer grilled pork shoulder to a cutting board and let rest for 5 minutes. Slice thinly across the grain.
“You could serve this at a dinner party where it looks like you worked really hard, but it’s pretty easy.”