Natural bone-in pork cutlets with hoisin sauce and five-spice seasoning
Votes: 1
The marinade consists of pineapple mashed into a paste with soy sauce, ketchup, cane sugar, rice wine, honey, hoisin sauce, five-spice powder, and ginger. The meat is marinated for 4 to 10 hours. After this time, the patties are removed from the marinade and grilled. The marinade is turned into a sauce and served with the meat.
This recipe uses inexpensive, all-natural cutlets, as they're cut from the back of the pork carcass. They're cut from the loin, at the end of the ribs, close to the hip, and often include the pelvic bone. These cutlets are thinner, so be careful not to overcook the meat.
Time: 4 hours 40 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Recipe for making natural pork cutlets on the bone in a marinade from Asian sauce and seasoning.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 natural bone-in pork chops, cut from the loin (1.2 cm thick, weighing approximately 1125 g total)
- 1/2 cup chopped fresh pineapple
- 1/2 cup soy sauce
- 1/2 cup ketchup
- 1/2 cup light brown sugar
- 1/3 tbsp. Chinese rice wine or dry sherry
- 1/4 cup honey
- 3 tablespoons hoisin sauce
- 1 tbsp Chinese seasoning five spices
- 5 cm piece of ginger, thinly sliced
- Vegetable oil for greasing
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Recipes with similar ingredients: pork, Pineapple, soy sauce, hoisin sauce, brown sugar, five spice seasoning, ketchup, rice wine, sherry, honey, ginger root
Cooking the dish according to the recipe:
- In a blender or food processor, puree the pineapple, soy sauce, ketchup, brown sugar, rice wine, honey, hoisin sauce, and five-spice powder until smooth.
Transfer the mixture to a medium skillet or saucepan and add the ginger. Bring to a boil and cook over medium heat for 3 minutes, stirring occasionally. Transfer to a large bowl and let cool.
Add the pork cutlets, coat them with the mixture, cover and refrigerate for 4 hours or overnight. - Preheat the grill to medium-high and lightly oil the grates. Remove the patties from the marinade and let any excess drip off. Place the meat on a baking sheet and let it rest for 15 minutes. Pour the marinade into the skillet.
- Cook the marinade over medium heat, stirring occasionally, for 7 minutes, until it comes to a boil and thickens slightly. (This can also be done on the grill in a cast iron skillet.) Strain through a fine-mesh sieve and set aside.
- Place the pork chops on the grill and cook for 6 minutes, until charred. Flip and continue cooking for another 3-4 minutes, until cooked through. Remove the chops from the grill and let them rest for 5 minutes. Serve with the sauce.
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