07 August 2008

The Beer Chef Strikes Again

Doppelbock Thai Pork Balls with Peanut Sauce

First, the Doppelbock:
The recipe called for Troëgs Troeginator Double Bock, but failing to secure any I opted for a classic German expression of the style from a foolproof brewery (see the review of the beer at the bottom of this posting). As only 1/3 cup's worth is called for in the recipe, and I secured a 500 mL bottle for the occasion, plenty was left for our tasting enjoyment.

The Recipe (modified from All About Beer's Beer Lover's Cookbook):
I like pork! Can I have some pork?

1.5 pounds ground pork (the original was for chicken; I doubt we'll ever try it that way, the pork was so good, provided we can continue to find good free-range organic pork)
1 small onion, diced
1/2 bell pepper (preferably red), diced
1 egg
Bread crumbs (maybe 1.5 Cups' worth, but have more on hand)
2 ts chili sauce (we didn't use any, substituting cayenne pepper instead -- but only about 1/8 - 1/4 ts!)
1 T fresh ginger, minced
1/3 C Doppelbock
1 diced jalapeno or other mildly hot pepper
2 or 3 ts soy sauce (I like Tamari)
1/3 C diced fresh basil
1-2 T fresh lime juice
Any other hot sauce or Asian sauce, to taste. Toasted sesame oil is always a hit.

Mix all ingredients in a large bowl, adding more breadcrumbs if you judge it too moist. The consistency should be just like homemade burgers. If you like, let the mixture stand, refrigerated, for a few hours. (We didn't do this.) Heat oven to 325 F. Form the mix into balls about 2 inches in diameter (if they're too big, they'll fall apart -- think Italian meatball-size). Sautee in oil (I like peanut or safflower for Asian cooking) on each side, until golden brown. Place on paper towels to soak up excess oil, then put them on a baking pan or cookie sheet and bake for 20-25 minutes. Serve with your favorite Southeast Asian-inspired dipping sauce. We whipped up a spicy ginger peanut sauce that was perfect , and served them alongside snap peas and rice noodles for a meal.

I can't express how delicious these things were. And the pairing with a glass of Korbinian was simply delightful. I don't know if I would have ventured a Thai-themed dish with sweet-strong-dark German Bock as an ingredient, without the prompting of a recipe to tell me to do so, but the result was perfect. This dish will be made again in our household.

Regarding the Beer:
Weihenstephaner Korbinian Doppelbock

Appearance: Dark brown, looks suspiciously like Coca-Cola in my pilsener glass. 4/5

Aroma: A tad (but just a tad) on the weak side in my book. Nicely malty and caramelly. 3/5

Taste: Very nice! Raisins, caramel, a subtle but solid Noble Hop presence, nutty and toasty. 4.2/5

Palate: Spritzy. 4.5/5

Overall: It's no Curator or Celebrator to be sure, but for the price (much cheaper than either of those!) it can't be beat. Perfect with the above meal; it would also pair nicely with an array of desserts. 4/5

Total overall score: 3.85.

1 comment:

Anonymous said...

If you do not take down that awful picture of me, I will divorce you.