Beer Glazed Pork with Spicy Ale Slaw

Directions

1. Combine the ale, five-spice, cayenne, salt and pepper in a large ziplock bag, reserving 1/4 cup of mixture for the slaw. Add the pork to the bag and massage well. Refrigerate 2-6 hours.
2. Preheat the oven to 375 degrees F. Remove the pork from the marinade and transfer it to a baking dish. Bake until cooked through (160 degrees) 35-40 minutes. Transfer to a cutting board and allow to rest 5 minutes. To Serve: Slice pork and serve with slaw. Drizzle both the pork and slaw with the glaze.
3. Meanwhile, heat the olive oil in a saucepan over medium heat. Add the onion and garlic and cook until golden. Add 1 tablespoon of the stout and brown sugar. Cook for 2 minutes. Add all but 2 tablespoons of remaining stout, honey, brown sugar, balsamic and ginger. Bring to a boil over medium-high heat, stirring, then lower the heat to medium and simmer until reduced by half 15-20 minutes. In a bowl, combine the remaining stout and cornstarch. Slowly add to the glaze mixture and boil for 2 minutes until thickened. Remove from heat.
4. Whisk the soy sauce, honey, garlic and ginger in a large bowl. Whisk in the reserved 1/4 cup marinade. Add cabbage, peppers, carrots and onion and toss. Refrigerate at least 30 minutes before serving.