Pork tenderloin cut in chunks, sautéed with turmeric and black pepper will match the bitterness, florality and the grapefruit aftertaste of the 961 lager. Substituting turmeric with sate — a spicy Vietnamese condiment — will match the spicy bitterness of the Amarillo hops in the 961 Red Ale. Follow the same recipe in both cases. Preparation time is 12 minutes as is the cooking time.

Pork tenderloin with sautéed turmeric and black pepper

1 kg of pork tenderloin cut in 2.5 centimetre square sections.

1 1/2 tablespoons of turmeric

1/2 teaspoon of black pepper

2 tablespoons of softened salted butter

1/2 medium-sized red onion, chopped

1 teaspoon of chopped fresh coriander

1/2 cup of chicken bouillon

1 teaspoon of cornstarch

5 tablespoons of whipping cream

Serves four

Place the butter in a large skillet over low heat, add the chopped onion, coriander, turmeric and pepper. Mix thoroughly for four minutes. Increase the heat to medium and add the pork, turning the cubes frequently for six minutes. Thoroughly mix the cornstarch and the chicken bouillon, then add the cream. Pour the liquid into the skillet, mix and bring to a boil. Serve on rice.