Five Spice Pork with Asian Slaw
- 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
- This recipe is gluten-free
- Produce
- Cilantro, fresh (1 cup)
- Green onions (4)
- Green or napa cabbage (1 quart)
- Mushrooms such as button, mixed (5 ounces)
- Peanuts, salted roasted (1/2 cup)
- Meat
- Pork loin, boneless roast (1 pound)
- Condiments
- Mayonnaise (2 tablespoons)
- Rice vinegar (2 teaspoons)
- Sriracha (1 tablespoon)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Chinese five-spice powder (1 1/4 tablespoon)
- Kosher salt (1)
- Vegetable oil (1 tablespoon)
- Drinks
- Water (1 tablespoon)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published September 28, 2012 (4 months ago).
30 people saved this recipe.
