Dominique Rioux’s Jalapeño Popper-Stuffed Pork Parcels with Red Cabbage Slaw | RICARDO

Ingredients

• 1/4 cup (65 g) cream cheese, softened
• 1/4 cup (25 g) Tex-Mex cheese, grated
• 1 garlic clove, finely chopped
• 1 green onion, finely chopped, white and green parts separated
• 4 small jalapeño chili peppers
• 2 tbsp (30 ml) beer or water, cold
• 1 1/2 tsp salt
• 1/2 c. tsp onion powder
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cumin
• 1/4 tsp chili powder
• 1 lb (450 g) medium-lean ground pork
• 1 large pork tenderloin, about 1 1/3 lb (600 g) or 2 small tenderloins
• 4 slices bacon
• 1 tbsp (15 ml) vegetable oil
• 1 tbsp (15 ml) mayonnaise
• 1 tbsp (15 ml) sour cream
• 1 1/2 tsp onion powder
• 1 lime, zest finely grated and juiced
• Hot sauce, to taste
• 2 green onions, finely chopped
• 1 carrot, grated
• 1 mango, ripe but firm, julienned
• 1 radish, thinly sliced on mandoline
• 1/2 red cabbage, thinly sliced on mandoline
• 1/4 cup (10 g) cilantro leaves, finely chopped