Black and Tan Pork with Spicy Ale Slaw

By khojnicki

Ingredients

• Pork:
• 1 12 oz. bottle pale ale (Bass)
• 1/2 tsp Chinese five spice powder
• 1/4 tsp cayenne pepper
• Kosher salt and freshly ground black pepper
• 2 lbs pork tenderloin
• Glaze:
• 1 tsp extra virgin olive oil
• 1 small sweet onion, finely chopped
• 2 cloves garlic, minced
• 1 12 oz. bottle stout beer (Guinness)
• 1 c packed dark brown sugar
• 1 c honey
• 1 tsp minced peeled ginger
• 1/2 tsp cornstarch
• Slaw:
• 1/4 c soy sauce
• 2 tbsp honey
• 1 clove garlic, minced
• 1/2 tsp minced peeled ginger
• 1/2 head green cabbage, shredded
• 2 medium bell peppers thinly sliced
• 2 carrots shredded
• 1 large sweet onion quartered and thinly sliced

Details

Servings 6
Preparation time 70mins
Cooking time 160mins

Preparation

Step 1

Prepare the pork: combine the ale, five spice powder, cayenne and salt and pepper to taste in a large resealable plastic bag. Reserve 1/4 c marinade for the slaw. Add the pork to the bag and mix well. Refrigerate 2-6 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 tbsp each stout and brown sugar and cook 4 minutes. Add all but 2 tbsp of the remaining stout, the hone and remaining 3/4 c plus 3 tbsp 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 tbsp stout and cornstarch in a bowl. Slowly stir into the glaze and boil 2 minutes. Remove from 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, 35-40 minutes. Transfer to a cutting board and let rest 5 minutes.

Meanwhile, make the slaw: Whisk the soy sauce, honey, garlic, ginger in a large bowl. Whisk in the reserved 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.