Spicy Sesame Pork

#Chinese #LeeKumKee #Pork

Serves: 4

Prep Time: 10 minutes + 1 hour marinating

Cooking Time: 20 minutes

Source: Waitrose Recipe, January 2014

Ingredients:

450g Free Range British Pork Fillet

1tsp Lee Kum Kee Chiu Chow Chilli Oil

1 tbsp cornflour

2 tbsp soy sauce

300g long grain rice

225g sugar snap peas

2 tbsp sunflower oil

1-2tbsp Lee Kum Kee Chill Bean Sauce

1tsp sesame seeds

Method:

Cut the pork into 2cm-thick slices. Place the slices between 2 sheets of clingfilm and bosh with a rolling pin of meal mallet they're halved in thickness. Mix the chill oil, cornflour and soy sauce together as a marinade in a shallow dish Add the pork and turn to coat in the mixture, then cover and chill for 1 hour.

2 Cook the rice in boiling salted water to 10-12 minutes, adding the sugar snaps for the last 2 minutes of cooking time.

3 Heat the sunflower oil in a large frying pan move the pork from the marinade and cook for 3-4 minutes each side until golden and cooked through (you may have to do this in batches). Return all the cooked pork to the pan and stir the chilli bean sauce with 100ml water. Simmer for 2 minutes then remove from the heat and scatter over the sesame seeds. Drain the rice and sugar snaps then serve with the pork.

Cook's tip

the recipe works well with essential Waitrose chicken thigh fillets too.

Nutrition 2742kJ/651kcals/44.3g protein/73.7g carbohydrate/ 3.9g sugars/19.9g fat/3.4g saturated fat/1.6g fibre/1.9g salt per serving