Lemon Chilli Sesame Pork With Mangetout Food

LEMON & CHILLI SESAME PORK WITH MANGETOUT

Lemon & chilli sesame pork with mangetout image

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

Provided by Gary Rhodes

Time 35m

Number Of Ingredients 9

Ingredients

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

Steps:

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.
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.

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