Sesame pork, let me count the ways I adore you. This simple dish is great for an after-work meal. It can be thrown together in the morning or the night before, left to marinate all day, and cooked in less than 15 minutes. The pork is sliced very thinly, then marinated in shallots, garlic, fresh ginger, sesame oil, honey, and chili paste, then stir fried quickly with some zucchini, or whatever other vegetables you like, and served over rice. It’s easy to make and full of flavor: just what you need at the end of a tough day.
Now, if you know me, you know that I love living in New York City because of all of the amazing food available almost everywhere. The most recent trend has been food trucks, and it seems that each one is better than the next. I’m excited to announce that I get to participate with All-Clad‘s new food truck events, which are happening all over the city through September. They kicked things off last week with Chef Scott Conant of Scarpetta, and I will be attending next week on Thursday, September 15th, where All-Clad will have Chef Aaron Sanchez of Centrico cooking up some delicious food and showing off all of the All-Clad equipment! There’s nothing better than some free food during a hectic day, so be sure to check my site next week to see when and where you can meet Chef Sanchez and sample is wares. I’m even more excited to announce that I will be able to bring 4 readers with me, where they will get VIP access to the event, including a meet and greet with Aaron Sanchez, tour of the truck, and a gift from All-Clad. If you’d like to attend the event with me, just leave a comment here or Tweet at me here and tell me why you’d like to go! The event will be held in NYC, so you will need to live in the area to attend.
Mince your garlic, ginger, and shallots and combine them with the sesame seeds, sugar, salt, pepper, soy sauce, chili paste, honey, and sesame oil.
Slice your pork very thinly.
Combine the marinade and the pork in a sealable bag or the container and seal. Allow to marinate for a few hours, or up to overnight.
Chop your zucchini and set aside.
Heat your vegetable oil in a large pan over medium-high heat. Add in the pork and the marinade and cook for 10 minutes or so, until the pork is cooked through.
Add in the zucchini halfway through cooking the pork – it should be tender when finished cooking, as it only takes a short time.
Serve over rice and sprinkle with a few scallions.
- 2 pounds of pork (I used tenderloin, but shoulder or butt would work well, too), sliced thinly
- 2 shallots, minced
- 4 cloves of garlic, minced
- 1 2-inch piece of ginger, minced
- 1 tablespoon granulated sugar
- 1 tablespoon honey
- 1 tablespoon toasted sesame seeds
- 2 teaspoons sesame oil
- 2 teaspoons soy sauce
- 1 teaspoon hot chili paste or Sriracha
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon vegetable or peanut oil, for cooking
- 1 large zucchini, sliced and quartered
- 1 scallion, sliced thinly, for garnish
- rice, for serving
- Thinly slice your pork and set it aside. Mince the shallots, garlic, and ginger, then combine it with the sugar, honey, sesame seeds, sesame oil, soy sauce, chili paste, salt, and pepper. Combine the pork with the marinade in a sealable container or bag and allow to marinate for at least 2 hours, or as long as overnight.
- When the pork is ready, heat a tablespoon of oil in a hot pan over medium-high heat and add in the pork with its marinade. Add in the zucchini with it, then cook for 10 minutes or so, until the pork is cooked through. Serve over rice or with more vegetables and serve. This keeps well as leftovers and makes a great lunch or dinner the next day.