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1
Prepare the pork: Combine the ale, five-spice powder, cayenne and salt and black pepper to taste in a large resealable plastic bag.
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2
Reserve 1/4 cup marinade for the slaw.
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3
Add the pork to the bag and mix well.
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4
Refrigerate 2 to 6 hours.
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5
Make the glaze: Heat the olive oil in a saucepan over medium heat.
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6
Add the onion and garlic and cook until golden, about 2 minutes.
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7
Add 1 tablespoon each stout and brown sugar and cook 4 minutes.
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8
Add all but 2 tablespoons of the remaining stout, the honey, the remaining 3/4 cup plus 3 tablespoons brown sugar and the ginger.
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9
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.
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10
Whisk the remaining 2 tablespoons stout and the cornstarch in a bowl; slowly stir into the glaze and boil 2 minutes.
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11
Remove from the heat and let cool.
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12
Preheat the oven to 375 degrees F. Remove the pork from the marinade and transfer to a baking dish.
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13
Bake until a thermometer inserted into the center registers 160 degrees F, 35 to 45 minutes.
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14
Transfer to a cutting board and let rest 5 minutes.
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15
Meanwhile, make the slaw: Whisk the soy sauce, honey, garlic and ginger in a large bowl.
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16
Whisk in the reserved 1/4 cup marinade.
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17
Add the cabbage, bell peppers, carrots and onion and toss.
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18
Refrigerate until ready to serve, at least 30 minutes.
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19
Slice the pork and serve with the slaw.
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20
Drizzle both the pork and slaw with the glaze.
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21
Photograph by Yunhee Kim
