Hoisin Sesame Pork Cutlets with Mushrooms 

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Instead of steak and mushrooms, why not try this dish?

Suggestions:

Mirin is a low alcohol sweet rice wine. Available from Asian grocery stores, it’s inexpensive and keeps for 12 months. Sweet sherry is a suitable substitute.

Ingredients:

2 Tbsp hoisin sauce

1 Tbsp honey

2 Tbsp mirin, or sweet sherry

4 pork cutlets (175g each)

1 Tbsp olive oil

12 small flat mushrooms (70g each), trimmed

1 Tbsp warm water

4 steamed jacket potatoes

Directions:

Combine hoisin sauce, honey and mirin in a shallow ceramic dish. Remove 2 Tbsp of the mixture to a small bowl and set aside. Add pork cutlets to the ceramic dish, turn to coat. Cover and refrigerate for 30 minutes, if time permits.

Preheat a barbecue plate on high. Drizzle the plate with oil. Add mushrooms, cook 2—3 minutes each side until just tender, remove to a plate. Reduce heat to medium. Add pork cutlets, cook 3-4 minutes each side until just cooked through. Remove to a plate, cover and stand 3 minutes.

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 a jacket potato.

Author:

Fresh Finesse

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