Skip to main content
logo
Food Advertising by

Pan fried sesame pork


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! 

Ingredients
  • 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
Marinade for pork (I marinated them overnight)
  • 1 tsp each - sugar, sesame oil and cornflour
  • 1/2 tsp salt
  • Dash of pepper
Sauce
  • 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
Preparation
  1. Wash and tenderise the pork slices with a meat hammer.
  2. Marinate the meat slices with the above marinade for a few hours or preferably overnight.
  3. 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.
  4. 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.
  5. Add in the cornflour mixture to thicken the sauce, consistency as preferred.
  6. 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.
  7. Serve hot with rice or as a pork chop dish on its own.

Comments

  1. It certainly looks very delicious! Great idea having those refreshing toppings!

    ReplyDelete
  2. Wow, you are early! Yes, I like the topping too.

    ReplyDelete
  3. I've never seen it but it sounds delicious!

    ReplyDelete
  4. wow This looks so yummyilicious! I need to try the recipe soon.

    ReplyDelete
  5. This is different and it sounds really good. Never thought about doing that with pork and will have to give it a try!

    ReplyDelete
  6. I like sesame chicken, but this looks great! Love the pic!

    ReplyDelete
  7. I love biting into the aromatic sesame seeds when eat the dish....mmmmm, nice!

    ReplyDelete
  8. This looks delicious...yum yum those sesame seeds adds flavor to the dish. Great one! Added to my to do list :p

    ReplyDelete
  9. This is what I used to eat when I was little. My mom cooked this very often! Now, I can only cook this with chicken meat. You know, my hubby and the kids not taking pork! =(
    Enjoy your day!
    Regards, Kristy

    ReplyDelete
  10. Love the sauce and the presentation. I would like this with chicken. Would be so good with rice...mmm

    ReplyDelete
  11. The cucumber and mint leaves must have added a refreshing taste to the porky dish :)

    ReplyDelete
  12. One of my favourite dish to order whenever I eat out is sesame chicken! This pork dish does remind me of it! Yummy!

    ReplyDelete
  13. Tracie
    This dish is not popular because it's being overshadowed by sesame chicken!

    Angie
    Actually, I was just experimenting only.

    Pam
    Do try it, easier than with chicken.

    Lyndsey
    Sesame chicken is popular, but I prefer not to deep fry so I took the easy way out, pan fry!

    Penny
    Just treat it as a pork chop dish, one dish meal!

    Pete
    Think your kids will love it.

    Elin
    This is yummy and no need to deepfry the chicken, too oily!

    Kristy
    Yes, great with chicken, especially deep-fried, your sons will enjoy it.

    Mary
    Yes, 'tambah nasi'.

    tigerfish
    Yes, the topping makes the difference, something unusual.

    Jeannie
    If you ask for sesame pork, the waiter will be scratching his head!

    ReplyDelete
  14. yummmm... looks very delicious Cheah.. my kids will love this.. wanna try one day when they come back..

    ReplyDelete
  15. Claire
    This is quite easy to make, no need to deep fry.

    ReplyDelete
  16. Hi Soke Hah, I finally prepared this dish recently but with so much modifications until it looks so different from yours cos' I used pork belly. But basically the sauce ingredients are the same except that I used black vinegar. Luckily it turned out well and we like it very much. Thanks for this recipe.

    ReplyDelete
    Replies
    1. You're most welcome, Kimmy. Yes, we can modify the ingredients and hence a recipe is born :))

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.