[FROM THE ARCHIVES, 2013] While doing an inventory of my pantry I found a new jar of Hoisin Sauce and immediately I wanted to cook something with it. Hoisin has that sweet taste that’s perfect for marinating meat, adding into stir-fry dishes, and as an added component into a soy based dip for dumplings. You can tell how much I love this Asian condiment by the many hoisin-based recipes in the archives. for this pork dish I decided to play up on the Pork with Mushrooms and Bistek(beef & onions) dishes. As expected, it was delicious with rice.
Hoisin Pork Cutlets With Onions & Mushrooms
- 2 pounds pork (sliced in thin cutlets)
- 1/2 cup hoisin sauce
- 1/2 cup soy sauce
- 1 tbsp Worcestershire sauce
- sprinkle of red pepper flakes(optional) (optional)
- 2 cloves garlic (chopped)
- 1 cup water
- 1 large onion sliced in rounds
- 4-5 button mushrooms sliced
- 2 tbsp oil
- 1/2 cup of water + 1 tbsp of cornstarch(to thicken the sauce)
- In a marinating bowl, combine hoisin sauce, soy sauce, Worcestershire sauce, and red pepper flakes(optional). Stir in the pork cutlets. cover the bowl then stick it in the fridge to marinate for 2-3 hours.
- In a wok or a saute pan, heat up oil. Add the garlic to cook for a few seconds. Add the marinated pork cutlets. Set aside the marinade in the bowl. Stir in the pork cutlets and garlic, cover the pan, then let the cook for 15-20 minutes.
- Put the onion rings into the marinating bowl to coat the onions with the marinade. Add the onions into the wok next. Stir in water and continue to cook until the onions soften slightly. Less that 5 minutes.
- Stir in the mushroom to cook for a 2-3 minutes
- Lastly, stir in the cornstarch mixture to thicken the sauce.
Transfer the whole thing into a bowl and garnish with fresh herbs of your choice.