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Lemon & Chilli Sesame Pork with Mangetout

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

Prep Time

    •    Prep time: 20 minutes
    •    Cook time: 15 minutes
    •    Yield: 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


  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.
  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.

This great family recipe is thanks to BBC Goodfood Recipes at


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