Lemon & chilli sesame pork with mangetout
- Preparation and cooking time
- Serves 2
- 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.