Lemon & chilli sesame pork with mangetout
Serves 2
Easy
Prep:
Cook:
Don't be scared of a little chilli, this dish by Gary Rhodes has the perfect amount of kick to complement the citrus twang of the lemon
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- 100g sesame seed
- olive oilfor cooking
- 2 shallotssliced
- 2 medium red chillieshalved and deseeded and very thinly sliced
- zest and juice 1 lemon
- 350g pork filletor loin, sliced into thin strips
- knob of butter
- trickle sesame oil(optional)
- 100g mange tout
Nutrition: per serving
- kcal593
- fat40g
- saturates8g
- carbs4glow
- sugars4glow
- fibre7g
- protein51ghigh
- salt0.3g
Method
step 1
To pre-cook the mangetout, snap away and discard the tops, then plunge into rapidly boiling salted water for 1 min before draining and keeping to one side. Heat a wok or frying pan, add the sesame seeds and ‘toast’ until golden brown. Spoon into a bowl and leave to one side.
step 2
Add a splash of olive oil to the pan and fry the shallots, chilli and lemon zest over a medium heat for a few mins until the shallots just begin to soften. Season the pork with salt and pepper. Increase the heat in the pan, add the pork and fry for just a few mins until the pork is golden brown. Stir in the mangetout, sesame seeds, butter and lemon juice (using just half if it’s a particularly juicy fruit). Finish with a trickle of sesame oil, if using.
