Archives for the day Sunday, November 27th, 2016

Mexican cooking: Pan fried pork cutlet with spicy maple sauce

By now, you already know that I am from Japan and I had never tasted such a wide variety of cuisine you can dine in over here in the states.

I enjoy food culture very much here and, always I get inspired by some dishes that I tasted somewhere.

Mexican food was one of those new cuisine for me when I first stepped my foot inside the states.I had never had chili, I had never had tortilla, I had never had burritos…..

Now, I love Mexican food a lot, and we like to go to Mexican fast food restaurant “Chipotle” now and then.  Our 2 year old son “Liam” is not a fan of spicy items such as barbacoa (Spicy shredded beef) but he does enjoy carnitas and beans and tortilla etc.

Because of him, I do not make spicy food anymore, but before he was born, I made this pan fried pork with spicy maple sauce served with bean, cilantro rice and vegetables.

 I made it in quick and easy way and,it came out good.

Here,I would like to share the recipe with you.


Pan fried pork cutlet with spicy maple sauce..

Ingredients for Pan fried pork cutlet:

5 oz Pork tenderloin sliced into 1/4″
Sake capful plus 1/4C
Salt pinch
Morton’s Natures Season
Corn starch
Extra virgin olive oil

Ingredients for Spicy maple sauce:

1.5 tbs maple syrup
1 tbs chili powder
2 tsp hot sauce

Ingredients for Black beans and corns:

6 oz canned black beans (drained)
1/4C whole corn (drained)
pinch of garlic powder
1 Bayleaf
pinch of kosher salt

Ingredients for Cilantro rice;

1C Jasmine rice
pinch of kosher salt
1/4C cilantro chopped
pinch of kosher salt
fresh lime juice from 1/2 lime
lime zest

Ingredients for pepper and onion;

1/2 sweet onion sliced
1/4 orange pepper sliced
1/8 green pepper sliced
Morton’s Natures Seasons
fresh lime juice from 1/2 lime
Ground Ancho chili powder

<Pan fried pork cutlet with spicy maple sauce..>

0. Pound the 1/4″ pork tenderloin thin and soak in capful of sake and pinch of salt

1. Season the pork with Morton’s Natures Season and dredge the pork with 50% corn starch 50% flour mixture in the small container

2. Drizzle EVOO in the skillet and wait till it gets screaming hot and add the corn starch-flour coated pork and cook till brown, and add in 1/4C sake and shake the skillet and lower the heat down a bit, put the lid on and steam for about a minute or so

3. Pour the spicy maple sauce* (Recipe below) over and coat the pork and serve

Makes; 2-3 servings

 <Spicy Maple sauce>

0. Mix 1.5 tbs maple syrup, 1 tbs chili powder, 2 tsp hot sauce and stir

<Black beans and corns>

1. In the sauce pan, add 6 oz of black beans (drained), 1/4C whole corn (drained), pinch of salt, pinch of garlic powder, 1 dry bayleaf , about 1/4C water or so, and stir and bring to boil

2.  Once it gets bubbly, lower the heat down to simmer

Makes; 2-3 serving

<Cilantro rice>

1. In the sauce pan, add 1C Jasmine rice, 1 3/4C water, pinch of kosher salt and bring it to boil

2. Once boiled, stir and put the lid on and cook them at medium low heat for 10 minutes, and once 10 minutes is out, lower the heat to simmer and cook them for another 10 minutes

3. When rice is done, add about 1/4C cilantro chopped, pinch of kosher salt and fresh lime juice from 1/2 lime, a bit of lime zest

4. Adjust the taste

Makes: 2-4 serving

<Smoky Pepper and onions>

1. In the skillet, drizzle extra virgin olive oil and add 1/8 Green pepper sliced , 1/4 Orange pepper sliced,  1/2 sweet onion sliced and sprinkle “Morton’s Nature’s seasoning” and when it is just about done, sprinkle touch of grounf Ancho chili pepper and stir and cook a minute or so.

2. When vegetables got tender, add fresh lime juice from about 1/4 lime

3. Taste and adjust the seasoning

Makes; 2-3 serving   


Nov 27, 2016 | Comments are off | Miscellaneous (Cooking)