Sesame-Crusted Pork Loin with Egg-Fried Rice by The Fat Foodie

Last week I made a Chicken Katsu Curry and I had loads of delicious katsu curry sauce left over. I certainly wasn’t going to let it go to waste, so the next night I made this cracking sesame-crusted pork loin with egg-fried rice to go with it. I’ve never tried making egg-fried rice before, but I was really surprised at how quick and easy it was to make. It seems that the trick to making good egg-fried rice is to use cooked, cooled rice, not just-made warm rice, because this helps to keep the rice dry and ensures that it fries properly.

This sesame-crusted pork loin with egg-fried rice isn’t particularly fancy, but it’s packed full of flavour and tastes like a meal you would be served at any decent Chinese restaurant. The pork loin is tender and juicy and the sesame crust really enhances the flavour of the meat, while the egg-fried rice is salty, savoury and delicately flavoured with sesame oil and is divine when topped with the thick katsu curry sauce. It’s well worth having a go at making this one, friends.

Ingredients for the sesame-crusted pork loin:

450g pork loin (cut into discs)

40g sesame seeds

1 tbsp sesame oil

Ingredients for the egg-fried rice:

200g long grain rice (uncooked weight)

2 eggs

1 tbsp sesame oil

2 tbsps vegetable oil

30g green spring onion tips (finely chopped) (or 1/2 tsp asafoetida powder which you can buy here from Casa de Sante)

1-2 tbsps soy sauce (or tamari – a gluten-free soy sauce)

1/2 tsp ground white pepper

Method:

Cook your rice, drain it and leave it to go cold.

Prepare the pork by cutting the loin into discs and coating them in sesame seeds.

Heat the sesame oil in a frying pan over a medium heat and cook the pork. Once the pork’s cooked let it rest while you make the egg-fried rice.

To make the egg-fried rice, mix the egg and sesame oil together and keep to one side.

Heat the vegetable oil in a wok or frying pan over a medium heat and add the rice and cook it for a few minutes.

Add the chopped green spring onion tops (or asafoetida powder) and stir fry for a few minutes more before adding the soy sauce and white pepper.

Move the rice to one side of the pan and pour the egg into the empty side. Let the egg cook for a minute before scrambling it and mixing it in with the rice.

Cook until the egg is set and then serve with the sesame-crusted pork loin and katsu curry sauce.