Crispy sesame pork with samphire
You don’t need to add salt to this dish as there is plenty of salty fresh flavour from the samphire. But if you can’t get hold of samphire, use long-stemmed broccoli instead and you can add a splash of soy sauce or a sprinkle of salt.
Ingredients
- 2 tsp sunflower oil
- 2 boneless pork belly strips, around 300g/10½oz, cut into 1cm/½in pieces
- 3 tbsp sesame seeds
- 1 tbsp toasted sesame oil
- 2 tbsp runny honey
For the samphire
Method
Heat the sunflower oil in a large non-stick frying pan. Fry the pork for about 10 minutes, stirring regularly, until well browned, cooked through and the fat is crisp.
Add the sesame seeds, sesame oil and honey and cook for 1–2 minutes more, stirring constantly until the sesame seeds are lightly browned and coating the pork.
For the samphire (or broccoli), cook in a saucepan of boiling water for 2 minutes, then drain in a colander.
Add the blanched samphire or broccoli to the pork and toss together for a few seconds. (If using broccoli, add a little salt or a splash of soy sauce.) Serve immediately.
