Sesame pork with tamarillo and ginger chutney

When looking for a savoury option for tamarillos, I always turn to pork. The soft tartness of the fruit pairs well with crisp, juicy pork. This is a simple dinner dish perfect for a chilly winter night.

By Nici Wickes
  • 15 mins preparation
  • 1 hr cooking
  • Serves 1 - 2
  • Print
Discover more of our delicious winter warmers in our collection of incredible casserole recipes.


  • 200-250 g pork strips, cut into chunks
  • 4 tamarillos, halved and scooped
  • 1 small onion, quartered
  • 1 tbsp grated ginger
  • 1/4 tsp sea salt
  • 2 tbsp light soy sauce
  • Squeeze of lemon or lime juice
  • 1/4 tsp sesame seeds
  • 50 g vermicelli
  • Small bunch fresh coriander, to serve


  • 1
    Preheat oven to 180°C.
  • 2
    Toss all of the ingredients together except the sesame seeds, noodles and coriander. Tumble into a claypot or small ovenproof dish and cover with a lid or foil. Bake for 60 minutes or until the pork is tender.
  • 3
    In a bowl, pour boiling water over the rice vermicelli and let sit for 5-7 minutes or until soft. Drain and squeeze out any excess water.
  • 4
    Serve the pork, sprinkled with seeds, noodles and coriander.


Traditional claypots are available from Asian supermarkets, but any ovenproof dish will work.

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