suemunzlinger's Recipe

Mongolian Pork Chops Sunset 44 Bistro and Banquet Center

Category: Copy Cat Recipes (I have not tried all of these recipes)

Yield: 6 servings

1 tablespoon plus 1 teaspoon granulated sugar

1/4 cup tamari soy sauce (see note)

1/4 cup sherry vinegar

1/4 cup rice vinegar

2 1/2 cups hoisin sauce

2 1/4 teaspoons Tabasco sauce

2 tablespoons toasted sesame oil

1 1/2 teaspoons ground white pepper

1 tablespoon plus 1 teaspoon black bean-chile paste (see note)

3 green onions, white part and 2/3 of the green parts, minced

1 tablespoon plus 1 teaspoon peeled, grated fresh ginger

1/4 cup minced garlic

2/3 cup minced fresh cilantro leaves and stems

6 thick-cut pork chops, about 12 ounces each

Chinese-Style Mustard Sauce (see recipe)

1. In a deep bowl, whisk together sugar, soy sauce, sherry vinegar and rice vinegar. When sugar is dissolved, whisk in hoisin, Tabasco, sesame oil, pepper and black bean paste. Stir in green onions, ginger, garlic and cilantro. (This makes about 3 1/2 cups.)

2. Trim excess fat from outside edge of the chops, leaving enough to flavor the meat. On a deep plate, coat chops liberally with marinade, place in a recloseable bag, and refrigerate for 3 hours or as long as overnight.

3. Drain excess marinade. Grill chops to desired doneness; serve with Chinese-Style Mustard Sauce.

Note: Tamari soy sauce is a dark soy, slightly thicker than the usual brewed variety. Regular soy sauce may be substituted. Many varieties of black bean paste are available in Asian markets. If you don't have the type with chile added, substitute regular black bean paste and increase the Tabasco by about 1/4 teaspoon.

Recipe adapted by the Post-Dispatch for home kitchens.

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Chinese-Style Mustard Sauce
Yield: About 1 3/4 cups

1/2 cup granulated sugar

1/4 cup Colman's mustard powder (about 1 ounce)

2 egg yolks

1/2 cup red wine vinegar

3/4 cup creme fraiche or sour cream

1. Combine sugar and dry mustard in the top of a double boiler; mix with a whisk. When well blended, whisk in yolks, then vinegar. Cook over simmering water, stirring occasionally, 10 to 15 minutes, until mixture is thick enough to form ribbons when drizzled from a spoon.

2. Remove from heat and allow to cool. When cool, fold in crème fraîche or sour cream; sauce should have the consistency of thick cream.


Recipe adapted by the Post-Dispatch for home kitchen