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Lemon & chilli sesame pork with mangetout

Lemon & chilli sesame pork with mangetout

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

low insalt0g


  • 100g sesame seed
  • olive oil , for cooking
  • 2 shallots , sliced
  • 2 medium red chillies , halved and deseeded and very thinly sliced
  • zest and juice 1 lemon
  • 350g pork fillet , or loin, sliced into thin strips
  • knob of butter
  • trickle sesame oil (optional)
  • 100g mange tout


  • 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.

Goes well with

Recipe from Good Food magazine, December 2007

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A star rating of 3.7 out of 5.25 ratings

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