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Sesame seeds make a wonderful coating for lean pork escalopes and using them as a crust helps keep the meat beautifully tender.
Place the pork escalopes between two sheets of baking paper. Bash with a rolling pin till flattened to about 2cm thickness.
In a small bowl, mix the salt with a pinch of chilli powder, more or less, to taste. Dust a pinch of the chilli salt over the pork, save the rest of the salt for later.
Grate the zest of the orange into a bowl. Squeeze in 4 tbsp orange juice. Add the honey and ginger. Whisk until thick and almost creamy-looking. Add a pinch of the chilli salt.
Pour half of the dressing into a shallow dish and add the flattened pork.
Use a fork to pierce the pork all over – this allows the marinade to seep in and further tenderises the pork. Marinade for 15 mins.
Mix the sesame seeds with the flour. Add a pinch of the chilli salt. Arrange the sesame and flour in a shallow dish or plate. Press the pork into the sesame seed flour, coating both sides.
Set a large frying pan over medium heat. Once hot, add enough oil to fully coat the base of the pan. Gently fry the pork escalopes till golden, about 3 mins on each side. Pierce the pork in the fattest part in the centre to make sure it's cooked through - cook a little longer if not.
Once cooked, season with a light dusting of the chilli salt and serve with the remaining dressing. Delicious with noodles tossed with seasonal veg or sweet potato mash and garlicky kale.