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: 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
- 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.
This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/4947/lemon-and-chilli-sesame-pork-with-mangetout