Spicy sesame pork

  • Preparation time: 10 minutes, plus 1 hour marinating
  • Cooking time: 20 minutes
  • Total time: 30 minutes, plus 1 hour for marinating 30 minutes

Serves: 4


450g Free Range British  Pork Fillet
1 tsp 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
1–2 tbsp Lee Kum Kee Chilli Bean Sauce
1 tbsp sesame seeds


1. Cut the pork into 2cm-thick slices. Place the slices between 2 sheets  of clingfilm and bash with a rolling pin or meat mallet until they’re  halved in thickness. Mix the chilli 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 for 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. Remove 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 in 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.