Super Spicy Pork Loin With Coconut Cabbage Slaw Recipe
Prep Time:
45 minutes
Cook Time:
1 hour, 20 minutes
Servings:
6 Servings
Ingredients
  • 1 cup + 2 tablespoons neutral oil, such as vegetable oil, divided
  • 2 cups dried chiles de árbol, de-stemmed, lightly packed
  • 1 ½ cups unsalted peanuts
  • 2 teaspoons cinnamon powder
  • 1 head garlic, peeled
  • ½ cup red wine vinegar
  • 4 teaspoons kosher salt, divided
  • 4 pounds pork loin roast
  • 1 head red cabbage
  • ¼ cup + 2 tablespoons mayonnaise
  • ¼ cup unsweetened coconut milk
  • 2 limes, zested and juiced
Directions
  1. On medium-high heat, add 1 cup neutral oil, the peanuts, and chiles to a medium pan and toast for about 5–10 minutes. Set aside to cool completely (this step can be done in advance).
  2. In a food processor, combine the roasted peanuts and chiles with the cinnamon, garlic, red wine vinegar, and 1 teaspoon kosher salt. Blend until it forms a thick and chunky paste.
  3. Score and tie your pork loin with butcher's twine to help it preserve its shape and cook more evenly. Lightly season all sides with 2 teaspoons kosher salt total.
  4. Preheat the oven to 350 F.
  5. Liberally apply the peanut-chile paste on all sides and roast for approximately 20 minutes per each pound of roast, or until it reaches an internal temperature of 145 F. It's okay for your pork loin to be a little pink.
  6. While the roast is cooking, remove the wilted leaves from the cabbage and quarter the head lengthwise into four pieces, leaving most of the core intact.
  7. Heat a cast iron skillet over medium-high until it begins to lightly give off wisps of smoke.
  8. Brush the flat sides of the cabbage with 2 tablespoons oil and lightly season them with ½ teaspoon kosher salt.
  9. Sear the cabbage, flat-side down, until it develops a nice char, about 3 minutes per side. Set aside. Optionally, at this point, you can chop each quarter into small slices for a traditional slaw.
  10. In a mixing bowl, whisk the coconut milk, mayonnaise, lime juice, lime zest, and ½ teaspoon kosher salt. Taste for seasoning.
  11. Drizzle the flat sides of the cabbage with the coconut dressing so that it can lightly penetrate the layers. Save the reserved sauce for dipping or serving.
  12. Allow the loin to rest 15 minutes after cooking, then slice and plate with the cabbage. Garnish with fresh herbs and peanuts and serve with lime slices, if desired.