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Ginger sesame pork with mango salsa

  • 0:15 Prep
  • 0:06 Cook
  • 4 Servings


  • 2 tablespoons sesame seeds, toasted
  • 2 teaspoons finely grated fresh ginger
  • 2 tablespoons dry sherry
  • 2 teaspoons sesame oil
  • 4 (about 175g each) pork loin cutlets, French trimmed, excess fat trimmed
  • Mixed salad leaves, to serve
  • 4 small wholegrain bread rolls, to serve

Mango salsa

  • 2 mangoes, cheeks removed, peeled, finely chopped
  • 4 shallots, trimmed, pale section only, thinly sliced
  • 1 long fresh red chilli, seeded, finely chopped
  • 2 tablespoons chopped fresh coriander
  • 1 tablespoon fresh lime juice


  • 1
    Place the sesame seeds and ginger in a mortar and pound with a pestle until a coarse paste forms. Transfer to a shallow glass or ceramic dish. Stir in the sherry and sesame oil. Add the pork and toss to coat. Cover with plastic wrap and place in the fridge for 30 minutes to marinate.
  • 2
    Meanwhile, to make the mango salsa, combine the mango, shallot, chilli, coriander and lime juice in a bowl.
  • 3
    Heat a large non-stick frying pan over high heat. Cook the pork for 2 minutes each side. Reduce heat to medium and cook for a further 2-3 minutes each side or until just cooked through. Transfer to a plate. Cover loosely with foil and set aside for 5 minutes to rest.
  • 4
    Divide the pork among serving plates. Top with mango salsa. Serve with mixed salad leaves and bread rolls.

Source: taste.com.au


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