100g sesame seeds
olive oil, for cooking
2 medium red chilies, halved and deseeded and very thinly sliced
zest and juice 1 lemon
1 tbsp palm sugar
1 tsp gluten free soy sauce
350g pork fillets, or loin, sliced into thin strips
trickle sesame oil (optional)
Heat a wok or frying pan, add the sesame seeds and ‘toast’ until golden brown.
Spoon into a bowl and leave to one side.
Add a splash of olive oil to the pan and fry the chili and lemon zest over a medium heat for a few mins.
Season the pork with salt and pepper. Increase the heat in the pan, add the pork and fry for just a few mins until the pork is golden brown.
Stir in the palm sugar, sesame seeds, gluten free soy sauce and lemon juice (using just half if it’s a particularly juicy fruit).
Finish with a trickle of sesame oil, if using
Recipe adapted from: Good Food