Black & Tan Pork With Spicy Ale Slaw Recipe

The exquisite marinade composed of pale ale, Chinese five-spice, cayenne, kosher salt and black pepper, does the double duty here – marinade for the pork and dressing for the slaw. Roasted pork drizzled with the stout-beer, honey, ginger and brown sugar glaze thickened with a hint of cornstarch and served with cabbage-onion-carrot-bell pepper slaw, makes a complete meal. So delicious!

Flavor Profile - :: Category - :: Serves -
Skill Level - :: Cook Time -

RecipeSavants.com The exquisite marinade composed of pale ale, Chinese five-spice, cayenne, kosher salt and black pepper, does the double duty here – marinade for the pork and dressing for the slaw. Roasted pork drizzled with the stout-beer, honey, ginger and brown sugar glaze thickened with a hint of cornstarch and served with cabbage-onion-carrot-bell pepper slaw, makes a complete meal. So delicious! Smart Recipes, American Recipes, Pork Recipes, Recipes Pork American Black & Tan Pork With Spicy Ale Slaw

PT1H55M Serves 6 Ingredients: 12 Ounces Pale Ale 0.5 Teaspoon Chinese Five-Spice Powder 0.25 Teaspoon Cayenne Pepper 0 To Taste Kosher Salt & Freshly Ground Black Pepper 3 Pounds Pork Tenderloin 1 Teaspoon Extra-Virgin Olive Oil 1 Small Sweet Onion 3 Cloves Garlic 12 Ounces Stout Beer 1 Cup Packed Dark Brown Sugar 1.125 Cups Honey 1.5 Teaspoons Ginger 0.5 Teaspoon Cornstarch 0.25 Cup Soy Sauce 0.5 Head Green Cabbage 2 Medium Bell Peppers 2 Carrots 1 Large Sweet Onion For pork marinade: In a bowl, add ale, five-spice powder, cayenne, salt and black pepper and mix until well combined. Reserve 1/4 cup of marinade in a small bowl for the slaw dressing. Transfer remaining marinade to a large resealable plastic bag with pork. Seal the bag and shake to coat well. Refrigerate for about 2-6 hours. For glaze: In a small bowl, dissolve cornstarch in 2 tablespoons of stout and keep aside. In a pan, heat oil over medium heat and sauté finely chopped onion and 2 garlic cloves for about 2 minutes. Add 1 tablespoon each of stout and brown sugar and cook for about 4 minutes. Add remaining stout, remaining brown sugar, 1 cup of honey and 1 teaspoon of ginger and bring to a boil over medium-high heat, stirring continuously. Reduce heat to medium and simmer for about 15-20 minutes. Slowly, add cornstarch mixture, stirring continuously. Boil for about 2 minutes, stirring continuously. Remove from heat and keep aside to cool. For the slaw: In a large bowl, mix together cabbage, carrots, bell pepper and sliced onion. In another bowl, add reserved marinade, soy sauce, 2 tablespoons of honey, 1 garlic clove and ½ teaspoon of ginger and beat until well combined. Pour dressing over salad and toss to coat well. Refrigerate for at least 30 minutes before serving. Preheat the oven to 375 degrees. Remove pork from marinade and transfer to a baking dish. Bake for about 35-45 minutes. Remove from oven and place pork onto to a cutting board for about 5 minutes before slicing. Cut pork into desired sized slices. Divide pork slices and slaw onto serving plates. Serve with the drizzling of glaze.