Chinese Pork Cutlet in Tomato Sauce

This is a special one wok recipe from Grandma Helen and one of grandpa’s favs. The sauce tastes like a savory ketchup gravy and would work well with chicken also.

My husband cooked this tonight with thin bone in pork chops (about 1/4-inch) and it is a KEEPER!

*If you use bone in pork chops. Cut a small slit through the curved edge (opposite side of the bone) so it won’t curl when it cooks.

Chinese Pork Cutlet in Tomato Sauce

3/4       pound  pork cutlets (about 2) thinly sliced (about 1/8 inch)

1          cup      onion, sliced thin into half rings

1          small    hot red pepper, finely shredded or a Serrano – seeds removed

Marinade

1          Tbsp.   soy sauce

1          Tbsp.   cornstarch

1          Tbsp.   dry sherry

Sauce

1/2       cup      water

3          Tbsp.   soy sauce

1 1/2    Tbsp.   sugar

1 1/2    Tbsp.   Japanese rice vinegar

1 1/2    Tbsp.   ketchup

1/2       Tbsp.   cornstarch

** 1/2 Tbsp. = 1 1/2 tsp.

Pound pork cutlets with mallet to tenderize and mix with marinate to coat evenly.

Mix sauce ingredients together and set aside.

Heat 2 Tbsp. oil in a preheated wok over med-high heat. Fry pork cutlets until cooked through (about 1 ½ min. per side) Remove from wok and set aside.

Add 1 Tbsp. oil to the wok. Stir fry onion and hot pepper until fragrant.

Stir sauce to dissolve cornstarch then add to the wok and heat till bubbly.

Return cutlet to the wok and turn over a few times in the sauce.

Serve with rice.