Black-and-Tan Pork With Spicy Ale Slaw

Total Time:
1 hr 30 min
Prep:
25 min
Cook:
1 hr 5 min

Yield:
6-8 servings
Level:
Intermediate

Ingredients
  • For the Pork:
  • 1 12 -ounce bottle pale ale (preferably Bass)
  • 1/2 teaspoon Chinese five-spice powder
  • 1/4 teaspoon cayenne pepper
  • Kosher salt and freshly ground black pepper
  • 3 pounds pork tenderloin
  • For the Glaze:
  • 1 teaspoon extra-virgin olive oil
  • 1 small sweet onion, finely chopped
  • 2 cloves garlic, minced
  • 1 12 -ounce bottle stout beer (preferably Guinness)
  • 1 cup packed dark brown sugar
  • 1 cup honey
  • 1 teaspoon minced peeled ginger
  • 1/2 teaspoon cornstarch
  • For the Slaw:
  • 1/4 cup soy sauce
  • 2 tablespoons honey
  • 1 clove garlic, minced
  • 1/2 teaspoon minced peeled ginger
  • 1/2 head green cabbage, shredded
  • 2 medium bell peppers (red, orange and/or yellow), thinly sliced
  • 2 carrots, cut into matchsticks or shredded
  • 1 large sweet onion, quartered and thinly sliced
Directions
  • Prepare the pork: Combine the ale, five-spice powder, cayenne and salt and black pepper to taste in a large resealable plastic bag. Reserve 1/4 cup marinade for the slaw. Add the pork to the bag and mix well. Refrigerate 2 to 6 hours.

  • Make the glaze: Heat the olive oil in a saucepan over medium heat. Add the onion and garlic and cook until golden, about 2 minutes. Add 1 tablespoon each stout and brown sugar and cook 4 minutes. Add all but 2 tablespoons of the remaining stout, the honey, the remaining 3/4 cup plus 3 tablespoons brown sugar and the ginger. Bring to a boil over medium-high heat, stirring, then lower the heat to medium and simmer until reduced by half, 15 to 20 minutes. Whisk the remaining 2 tablespoons stout and the cornstarch in a bowl; slowly stir into the glaze and boil 2 minutes. Remove from the heat and let cool.

  • Preheat the oven to 375 degrees F. Remove the pork from the marinade and transfer to a baking dish. Bake until a thermometer inserted into the center registers 160 degrees F, 35 to 45 minutes. Transfer to a cutting board and let rest 5 minutes.

  • Meanwhile, make the slaw: Whisk the soy sauce, honey, garlic and ginger in a large bowl. Whisk in the reserved 1/4 cup marinade. Add the cabbage, bell peppers, carrots and onion and toss. Refrigerate until ready to serve, at least 30 minutes.

  • Slice the pork and serve with the slaw. Drizzle both the pork and slaw with the glaze.

  • Photograph by Yunhee Kim


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    This recipe is featured in:

    St. Patrick's Day