Hoisin Sesame Pork Cutlets with Mushrooms

Preparation: 8 minutes plus 30 minutes in fridge to marinate

Cooking: 8 minutes

Serves: 4

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

permits.

3. 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.

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.

TIP

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.