Black-and-Tan Pork With Spicy Ale Slaw Recipe

Name: Black-and-Tan Pork With Spicy Ale Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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; 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

Servings: persons

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
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
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

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

1313

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 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, and more.

Yes, Black-and-Tan Pork With Spicy Ale Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Black-and-Tan Pork With Spicy Ale Slaw

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions