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Five Spice Pork with Asian Slaw
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.
About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.
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