Five Spice Pork with Asian Slaw Recipe

Name: Five Spice Pork with Asian Slaw Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: 1-pound boneless pork loin roast; Kosher salt; 1 tablespoon plus 1/2 teaspoon Chinese five-spice powder, divided; 1 tablespoon vegetable oil; 5 ounces mixed mushrooms such as button, oyster, or hen of the woods; 2 tablespoons mayonnaise; 1 tablespoon water; 2 teaspoons rice vinegar; Up to 1 tablespoon sriracha (to taste); 1 quart shredded green or napa cabbage (about 1 small); 4 green onions, finely sliced; 1 cup (about 1 bunch) roughly chopped fresh cilantro; Freshly ground black pepper; 1/2 cup salted roasted peanuts, roughly chopped

How can anything with this much flavor be this easy to make? I start with lean pork loin and crust it in salt and Chinese five-spice powder, which you can pick up premixed in any supermarket. I quickly sear it on the stove, throw in some whole mushrooms, and leave them to to roast in the oven for less than 20 minutes.

Meanwhile, I toss together a quick, zingy slaw: cabbage, cilantro, and green onion lightly dressed in mayonnaise, rice vinegar, and sriracha. I slice the warm pork into medallions, and serve it on the spicy-cool slaw, crowning it all off with the roasted mushrooms and salted peanuts. All in one pot and half and hour.

Five Spice Pork with Asian Slaw Recipe

Prep 5 mins

Cook 25 mins

Active 30 mins

Resting Time 10 mins

Total 40 mins

Serves 2 servings

Keep Screen Awake

1-pound boneless pork loin roast
Kosher salt
1 tablespoon plus 1/2 teaspoon Chinese five-spice powder, divided
1 tablespoon vegetable oil
5 ounces mixed mushrooms such as button, oyster, or hen of the woods
2 tablespoons mayonnaise
1 tablespoon water
2 teaspoons rice vinegar
Up to 1 tablespoon sriracha (to taste)
1 quart shredded green or napa cabbage (about 1 small)
4 green onions, finely sliced
1 cup (about 1 bunch) roughly chopped fresh cilantro
Freshly ground black pepper
1/2 cup salted roasted peanuts, roughly chopped

Arrange the oven rack in the center of the oven, and preheat the oven to 425 degrees F. Season the pork with salt, and coat in 1 tablespoon five-spice powder. Preheat oil in a heavy stainless steel skillet over medium-high heat until shimmering. Add pork and cook until first side is well-colored, about 4 minutes. Flip pork.
Add mushrooms and remaining 1/2 teaspoon spice powder to skillet and stir to coat mushrooms in oil and spices. Transfer the pan with the pork and mushrooms to the oven and roast until the pork registers 145°F on an instant read thermometer, 15 to 20 minutes. Transfer to a platter and allow to rest for 10 minutes.
Meanwhile, in a large bowl, whisk together the mayonnaise, water, rice vinegar, and sriracha. Add cabbage, green onion, and cilantro. Toss to coat and season with salt and pepper.
Slice the pork into thick rounds. To serve, place a mound of the slaw on a plate, and top with the sliced pork. Scatter the mushrooms on top, and crown with chopped peanuts.

Nutrition Facts (per serving)
887	Calories
57g	Fat
24g	Carbs
75g	Protein

Nutrition Facts
Servings: 2
Amount per serving
Calories	887
% Daily Value*
Total Fat 57g	73%
Saturated Fat 11g	57%
Cholesterol 187mg	62%
Sodium 747mg	32%
Total Carbohydrate 24g	9%
Dietary Fiber 8g	28%
Total Sugars 6g
Protein 75g
Vitamin C 23mg	114%
Calcium 177mg	14%
Iron 7mg	37%
Potassium 1728mg	37%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.