- 2 pork escalopes
- 1 tsp sea salt
- A pinch of chilli powder
- 1 tbsp honey
- 1 tbsp freshly grated ginger
- 100g sesame seeds
- 2 tbsp plain white or coconut flour
- 1 orange
- Rapeseed or sunflower oil, for frying
1. Place the pork escalopes between two sheets of baking paper. Bash with a rolling pin till flattened to about 2cm thickness.
2. 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.
3. 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.
4. Pour half of the dressing into a shallow dish and add the flattened pork.
5. 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.
6. 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.
7. 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.
8. 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.