Sesame crusted pork with poached summer salad Recipe

Pork fillet coated with black and white sesame seeds and served with a salad of poached carrot, celery, radish and spring onion.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(10 votes) 4.5/5

Les ingrédients

Pour people
  • For the meat
  • Medallion(s) of pork : 6 whole
  • Soy sauce : 50 ml
  • Honey : 50 g
  • White sesame seeds : 50 g
  • Black sesame seeds : 50 g
  • For the vegetables
  • Carrot(s) : 2 whole
  • Stick(s) of celery : 2 whole
  • Pink radish(es) : 1 bunch
  • Spring onion(s) : 6 whole
  • Water : 200 ml
  • Unsalted butter : 50 g
  • Caster sugar : 50 g
  • Maldon salt : 10 g
  • Freshly ground black pepper : 6 Turn
  • Chive(s) : 0.5 bunch



    Preheat the oven to 180'C.
    Mix together the honey and the soy sauce and then use this to coat the pork fillets. Mix the sesame seeds together and then roll the pork through until coated. Place the pork on a baking sheet, transfer to the oven and cook for 10 to 15 minutes depending on size.


    Cut the carrots in half lengthways and slice on the angle. Cut the celery in a similar fashion and cut the spring onions into batons. Slice the radishes on the mandolin and keep in cold water with a few batons of chives. Finely slice the rest of the chives.

    Place carrot, celery and spring onions in a saucepan with the butter, water, sugar and seasoning. Cook for 10 minutes and then drain and toss with the finely sliced chives.

  • 3. TO PLATE

    Place the pork in the middle of the plate. Lay the vegetables around it and garnish with the chive batons and radishes.

Chef's tip

«Use different seasonal vegetables to make this an all year round dish.»

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