The recipe for cooking natural pork cutlets on the bone in the marinade from Asian sauce and seasoning.
The marinade consists of pineapple and soybean crushed into a paste sauce, ketchup, cane sugar, rice wine, honey, hoisin sauce, five spice seasoning and ginger. The meat is pickled in for 4 to one 0 hours. At the end of time, cutlets are removed from marinade and grilled. The sauce is made from marinade and served with meat. In this recipe used inexpensive natural cutlets, as they are cut from the back of the pig carcass. They are cut off from the loin on the last ribs closer to the hip cut and often include the bones of the pelvis. Such cutlets are thinner so be careful not to dry meat.
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Photo of the dish: Kon Pulos Time: 4 hours. 40 min Difficulty: Easy Servings: 6 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 natural pork cutlets on the bone, cut from the lumbar parts of the back (1.2 cm thick, weighing only about 1,125 g.)
- 1/2 tbsp. chopped fresh pineapple
- 1/2 tbsp. soy sauce
- 1/2 tbsp. ketchup
- 1/2 tbsp. light brown sugar
- 1/3 Art. Chinese rice wine or dry sherry
- 1/4 Art. honey
- 3 tbsp. l hoisin sauce
- 1 tbsp. l five seasoning chinese seasoning
- 5 cm thin ginger slice circles
- Vegetable oil for lubrication
Recipes with similar ingredients: pork, pineapple, soy sauce, Hoisin sauce, brown sugar, five spices seasoning, ketchup, rice wine, sherry, honey, ginger root
Recipe preparation:
- In a blender or food processor, grind until smooth state pineapple, soy sauce, ketchup, brown sugar, rice wine, honey, Hoisin sauce and five spice seasoning. Transfer the mixture in a medium pan or stewpan and add ginger. Bring to boil and cook over medium heat for 3 minutes, stirring occasionally. Transfer to a large bowl and cool. Add the pork cutlets, coat them with the resulting mixture, cover and clean in refrigerator for 4 hours or all night.
- Preheat the grill to a moderately high temperature and lightly grease the grates with vegetable oil. Natural cutlets take out marinade and drain the excess. Put the meat on a baking sheet and leave for 15 minutes. Pour the marinade into the pan.
- Cook the marinade over medium heat, stirring occasionally, 7 minutes, until it boils and slightly thickens (This can also be done grilled in a cast iron pan). Strain through a fine sieve and set aside.
- Put the pork cutlets on the grill and cook 6 minutes before formation of characteristic marks. Turn over and keep frying another 3 to 4 minutes until ready. Remove the cutlets from the grill and leave for 5 minutes. Serve with the sauce. Maybe you another recipe for natural pork cutlets on the bone will be of interest.
