Sesame chicken is quite a popular dish on the menu of most restaurants but I've yet to see sesame pork. So I thought I'll just give it a shot and I didn't regret trying out this dish. The pork fillet turned out yummy and it was toothsome biting into the meat coated with the sesame sauce and the crunchy shallots, cucumber and fresh home grown mint leaves.
Just pan fry the marinated pork fillet, once they're cooked through, dish them out. Japanese cucumber shreds, sliced onion and mint leaves for garnishing.
You can serve this with plain rice or just eat it as it is ........ sesame pork chop!
- 400 gm pork loin cut into 8 pieces of about 1/4 inch thick
- 1 Japanese cucumber, peeled, trimmed into shreds with a trimming blade of the kitchen aid
- 1 onion, sliced
- Toasted sesame seeds
- Mint leaves
- 1 tsp each - sugar, sesame oil and cornflour
- 1/2 tsp salt
- Dash of pepper
- 1.1/2 tsp each - chilli sauce, brown sugar
- 1 tsp tomato sauce
- 1/2 tsp each - oyster sauce, balsamic vinegar
- 1/4 tsp each - salt, dark soya sauce
- 2 tsp cornflour + 1 Tbsp water to thicken
- 1/2 cup water
- Wash and tenderise the pork slices with a meat hammer.
- Marinate the meat slices with the above marinade for a few hours or preferably overnight.
- Heat up a non-stick pan with some oil, fry the meat, flipping from side to side. Once the meat is cooked thoroughly, dish out and place on kitchen absorbent paper to absorb any excess oil.
- In a saucepan, add in 1/2 cup water and the other sauce ingredients except the cornflour mixture. Mix well. Bring to the boil. Fine tune the sweetness of the sauce until you find the level you like.
- Add in the cornflour mixture to thicken the sauce, consistency as preferred.
- Place the meat slices on a serving plate, pour the sauce over them. Garnish with the cucumber shreds, onion slices and mint leaves. Toss in a generous amount of toasted sesame seeds.
- Serve hot with rice or as a pork chop dish on its own.