Hoisin Sesame Pork Cutlets with Mushrooms
Preparation:†† 8 minutes plus 30 minutes in fridge to marinate
Cooking:†† 8 minutes
2 tblspn hoisin sauce
1 tblspn honey
2 tblspn mirin or sweet sherry
4 (175g each) pork cutlets
1 tblspn olive oil
12 (70g each) small flat mushrooms, trimmed
1 tblspn sesame seeds, toasted
1 tblspn warm water
jacket potato and bread, to serve
1. Combine hoisin sauce, honey and mirin in a shallow ceramic dish. Remove 2 tblspn mixture to
a small bowl and set aside.
2. Add pork cutlets to the ceramic dish, turn to coat. Cover and refrigerate 30 minutes if time
3. Preheat a barbecue plate on high. Drizzle the plate with oil. Add mushrooms, cook 2ó3
minutes each side until just tender, remove to a plate. Reduce heat to medium. Add pork
cutlets, cook 3ó4 minutes each side until just cooked through. Remove to a plate, cover and
stand 3 minutes.
4. Place pork onto plates. Sprinkle with sesame seeds. Top with mushrooms. Stir warm water
†into the reserved hoisin sauce mixture and drizzle over the mushrooms. Serve with jacket
potato and or bread.
Mirin is a low alcohol sweet rice wine. Available from Asian grocery stores, itís inexpensive
and keeps for 12 months. Sweet sherry is a suitable substitute.