1. In a medium self-sealing bag, combine hoisin sauce, wine, chili paste, garlic, ginger and onion; mix well and add pork cutlets.
2. Seal bag and toss gently to coat cutlets. Let marinate at room temperature for 10 to 20 minutes, while making Cool Sesame Slaw (see below).
3. Remove cutlets from bag, lightly pat dry with paper towel and discard remaining marinade.
4. Place oil in a large nonstick skillet over medium-high heat.
5. Add cutlets and brown well on both sides, about 3 to 4 minutes total.
6. Place two cutlets on each bun bottom and top with a generous serving of slaw and bun top.
7. Serve immediately.

Cool Sesame Slaw
Ingredients
125 ml (1/2 cup) rice vinegar
30 ml (2 tbsp.) fish sauce (nam pla or nuoc nam)
30 ml (2 tbsp.) honey
10 ml (2 tsp.) sesame oil
5 ml (1 tsp.) crushed red pepper flakes
1 l (4 cups) shredded napa cabbage
250 ml (1 cup) shredded carrot
85 ml (1/3 cup) finely chopped fresh basil leaves
45 ml (3 tbsp.) chopped roasted peanuts
Salt and freshly ground black pepper

1. In a large bowl whisk together vinegar, fish sauce, honey, oil and red pepper flakes.
2. Add cabbage, carrot, basil and peanuts; toss well.
3. Add salt and pepper to taste.
4. Set aside while sautéing pork cutlets.
5. Cover and refrigerate any leftover slaw.

Nutrient analysis per serving: 490 calories, 28.4 g protein, 49.0 g carbohydrates, 19.3 g fat, 5.1 g saturated fat, 55 mg cholesterol, 1,855 mg sodium, 35% calories from fat, 40% calories from carbohydrates