Angela Hartnett cooked this Waitrose recipe for Nick Grimshaw and guest Ed Gamble on episode 7 of Dish, the Waitrose podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.
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1 Essential Carrot, peeled and coarsely grated or julienned
1/4 x 25g pack chives, finely chopped
1 tsp toasted sesame oil
1 tbsp black sesame seeds
Method
To make the peanut salsa,
heat a frying pan until smoking
hot, then add 1 tbsp oil. Add
the garlic, ginger and chilli and
cook until golden and crisp
– take care not to burn the
garlic. Pour into a small bowl
and stir in the honey, soy and
peanuts. Set aside.
Wipe out the frying pan,
then heat the remaining
½ tbsp oil over a high heat.
Season the pork and fry for
6-7 minutes on each side,
until cooked through and
golden, the juices run clear
and no pink meat remains.
Transfer to a plate to rest.
While the pork is resting,
mix the Chinese leaf, carrot
and chives in a bowl with the
sesame oil and sesame seeds.
Serve alongside the pork with
the peanut salsa.
Cook’s tip
Essential chicken or turkey fillets, strips or slices would also work well here, as would our delicious pork chops. Adjust cooking times accordingly, until cooked through, the juices run clear and no pink meat remains.