Black & Tan Pork w/Spicy Ale Slaw

Add some pizzaz to your St. Patrick’s Day meal this year. The combination of exotic spices and the ever-traditional stout and ales from across the pond blend deliciously in this pork and slaw combo. Nix the boiled corned beef and cabbage and┬átry replacing┬ájust this once. You may end up making it your new traditional holiday meal.

Size: 6-8 servings

1 (12 oz) bottle pale ale (Bass is perfect)
1/2 tsp Chinese 5-Spice powder
1/4 tsp cayenne pepper
Kosher salt & freshly ground black pepper
3 lbs pork tenderloin
1 tsp extra-virgin olive oil
1 small sweet onion, finely chopped
2 cloves garlic, minced
1 (12 oz) bottle stout beer (Guinness)
1 cup packed dark brown sugar
1 cup honey
1 tsp minced peeled ginger
1/2 tsp cornstarch
1/4 cup 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 (red, orange and/or yellow), thinly sliced
2 carrots, cut into matchsticks or shredded
1 large sweet onion, quartered and thinly sliced


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.

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.

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.

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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ


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