- 1 1-pound pork loin
- 1 tablespoon Chinese five-spice powder
- 1 tablespoon vegetable oil
- 5 ounces exotic mushrooms (optional)
- 2 tablespoons mayonnaise
- 1 tablespoon water
- 2 teaspoons rice vinegar
- Up to 1 tablespoon sriracha (to taste)
- 1 sweetheart, Napa, or green cabbage, shredded
- 4 green onions, finely sliced
- 1 cup (about 1 bunch) roughly chopped fresh cilantro
- A handful of 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 the five-spice powder. Preheat a sauté pan that can go from the stove to the oven over medium-high heat. Add the oil, and the pork. Sear about 2 minutes on one side to get a golden crust, then flip the pork over. Coat the mushrooms in any extra five-spice powder that didn’t stick to the pork, and scatter the mushrooms, left whole, around the sides of the pan, and toss them to coat in oil. Transfer the pan with the pork and mushrooms to the oven and roast for 15 to 20 minutes, until the pork is cooked through and the internal temperature reaches 145 degrees F. Allow to sit for 10 minutes while you make the slaw.
In a large bowl, whisk together the mayonnaise, water, rice vinegar, and sriracha. Season with salt, and toss in the cabbage, green onion, and cilantro. Toss to coat.
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. Serve extra sriracha on the side for the pork.print this recipe