Hepworth brewery is what we use at Due South. They have a great selection Blonde, Iron horse, Sussex and Prospect are but a few that we have here.
There is a pork belly dish that I wanted to do some work on, so this was a good place to start. First I thought about things that go with pork, apples and cider too easy, sage too strong I think, langoustine too much bad things could happen with that one.. So raisins- soaked i liked that one, elderflower is in season at the moment. Maybe an infusion to lighten the dish make it a bit summery, carrots are great right now so there in, starch wise my new favourite potato is a purple potato called "Vitelotte".
So I am going with carrot as my main focus beer braised in Sussex, some pureed and some candied, Blonde soaked raisins that we smoke, that give a real nice caramel taste. Apples cooked in elderflower, Blonde and vanilla. The Vitelotte are cooked and cooled in a liquid of garlic and thyme, the pork itself was slow roast with a bottle of Prospect.
