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

Peach Resin Snow Fungus Dessert ~ 桃胶雪耳糖水

The scientific name for Peach resin is Prunus Persica which is resin secreted from the Peach tree and form like crystals which are stuck to the tree.  Originated from China, the composition of peach resin is collagen, amino acids.  The rich collagen helps to improve the complexion, nourishes and helps to prevent dryness of the skin.  It also helps to improve bowel movement.  In short, this is an inexpensive substitute to the highly expensive birds nest.



Peach Resin Snow Fungus Dessert  ~    桃胶雪耳糖水

Ingredients 50 gm Peach resin20 gm snow fungus30 gm dried longan30 gm seedless red dates2 lt water100 gm rock sugar(I used 150 gm organic cane sugar) or to taste6 Pandan leaves, knottedMethod Soak the peach resin in a lot of water for 12 hours or preferably overnight.  The peach resin will expand to about 8 to 10 times after soaking.   Remove the impurities and rinse the jelly like peach resin, let drain on a sieve, set aside.Soak the snow fungus for a few hours and remove the hard stem, snip i…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Kaya Slice ~ 咖椰片

I've tasted vanilla slice before but not Kaya Slice.  My first taste of Kaya Slice was at a fusion cafe in Perth and the combination was truly wonderful.  So when I returned from my vacation, I just had to give it a try with my homemade kaya and believe me, it's real yummy especially if you are a kaya fan.  Serve this as a dessert to jazz up your reunion dinner during this coming Chinese New Year!





Kaya Slice ~   咖椰片 Ingredients 2 pieces of 8 inch sq frozen puff pastryHomemade kaya/coconut egg jamIcing sugar to dustMethod Defrost the frozen pastries.Place a puff pastry onto a parchment lined pan.  Prick holes with a fork to prevent it from blowing up.Bake in a preheated oven @ 180 deg.C for 15 to 20 mins. till brown.Remove from oven and place a pan on top and gently press down to give a flat surface.Repeat with the other pastry.Cut pastry into 2 halves to make 4 halves.Spread a  generous amount of kaya on one half of the pastry and place another half sheet on top.  Repeat.Dust wit…