Recipe

Sticky Sesame Pork with Roasted Butternut

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Sticky Sesame Pork with Roasted Butternut

All that sticky icky tasty goodness of plum and sesame pork, sweet butternut, creamy chard, and the crispiest of potatoes.




Ingredients to serve 2

  • 300g x Pork Neck Goulash - each piece halved
  • 50g x Cornflour
  • 5g x White Sesame Seeds
  • 100ml x DD Sticky Plum Sauce
  • 300g x Potatoes - cut into fries
  • 300g x Butternut Chunks
  • 200g x Swiss Chard - roughly shredded
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 600g x Pork Neck Goulash - each piece halved
  • 100g x Cornflour
  • 10g x White Sesame Seeds
  • 200ml x DD Sticky Plum Sauce
  • 600g x Potatoes - cut into fries
  • 600g x Butternut Chunks
  • 400g x Swiss Chard - roughly shredded
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C.

Washing Instruction

Wash your hands and potatoes well. Rinse your swiss chard thoroughly and drain on paper towel.

Gino's Tip

Corn flouring your meat, shallow frying it and then glazing it locks in all the moisture and helps the sauce stick so much more. Your oil can be used once more just be sure to strain it through an oil filter or fine sieve colander.

Step 1 - Fries and Roasted Butternut

Toss your fries in a large mixing bowl with a good drizzling of olive oil, salt and pepper. Scatter onto an oven tray (reserve your bowl as is) and pop into the oven for 30-35 minutes until lightly browned and tender. Do the same with your chunked butternut and roast for 15-20 minutes.

Step 2 - Chard

Fry your chard in a large casserole pan over med-high heat with some olive oil until wilted, taste and season with salt and pepper.

Step 3 - Glazed Sesame Pork

Season your pork with salt and pepper. Coat in your cornflour - be sure to dust your pieces of any excess cornflour. Place a frying pan on the stove over med-high heat with a shallow layer of sunflower oil - the depth of two fingers pointed sideways. Once your oil is hot fry your pork, in batches, for 4-5 minutes until crisp and lightly golden. Transfer each batch onto a paper towel, once all your pork is done, decant your oil, wipe your pan out and heat up your sauce. Once your sauce just about bubbles, add your crisp pork to the pan remove your pan from the heat and glaze your pork finishing by sprinkling in your sesame seeds.

TO SERVE

Divide your fries amongst your servings, top with your roasted butternut and glazed sesame pork