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1
In a bowl, combine all the coating ingredients except the sesame seeds.
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2
Add the pork, toss well so that all pieces are well coated, and marinate at room temperature for 30 minutes.
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3
Meanwhile, prepare the citrus glaze.
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4
Mix the citrus juices with the ginger in a non-reactive saucepan.
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5
Bring to a boil and boil vigorously for ten minutes.
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6
Add the corn syrup, chili sauce, and fish sauce, stir, and continue to boil until the sauce reduces to a very light syrup (the sauce should NOT be thick enough to coat the back of a spoon).
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7
Taste the sauce--it should have a tangy citrus flavor.
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8
Adjust the flavor as necessary with additional sugar or lemon juice, and season to taste with salt and pepper.
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9
Place the sesame seeds on a plate and press the medallions into the seeds so that they're well coated on both sides.
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10
Set aside to dry slightly.
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11
In a large non-stick skillet , heat the oil over medium-high heat.
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12
Put in the pork and cook until toasty brown on one side, about 2 minutes.
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13
Turn and cook for two minutes more.
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14
Add the citrus sauce and cook for 1 minute more, turning the pork medallions to coat well.
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15
Divide the lettuce among four plates and top each with 3 or 4 pieces of pork.
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16
Spoon some more sauce over the tops and garnish with the cilantro sprigs.
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17
Serve with steamed rice and a stir-fried vegetable of your choice.
