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!
RecipeSavants.comThe 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, RecipesPorkAmericanBlack & Tan Pork With Spicy Ale SlawPT1H55MServes 6
Ingredients:
12 Ounces Pale Ale0.5 Teaspoon Chinese Five-Spice Powder0.25 Teaspoon Cayenne Pepper0 To Taste Kosher Salt & Freshly Ground Black Pepper3 Pounds Pork Tenderloin1 Teaspoon Extra-Virgin Olive Oil1 Small Sweet Onion3 Cloves Garlic12 Ounces Stout Beer1 Cup Packed Dark Brown Sugar1.125 Cups Honey1.5 Teaspoons Ginger0.5 Teaspoon Cornstarch0.25 Cup Soy Sauce0.5 Head Green Cabbage2 Medium Bell Peppers2 Carrots1 Large Sweet OnionFor 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.