Cut the pork against the grain (see how) into slices about a quarter of an inch thick. Toss with the salt, pepper and ginger.

Heat the cooking oil until fine wisps of smoke float up.

Toss the pork in the flour, shake off the excess, and fry in batches until golden brown and crisp. If the slices are thin enough and the temperature of the oil in just right, each batch of pork should cook in three to four minutes. Scoop out the pork and drain on paper towels.

Put the peanut butter, Worcestershire sauce, honey, chili sauce, lime juice and butter in a microwaveable bowl. Microwave on HIGH for about a minute. Stir to make a smooth paste (it will be quite thin).

Add the pork to the sauce and toss to coat each piece completely.

Add the sesame seeds and toss to distribute as evenly as possible.

Transfer the sauce-coated pork on a platter, sprinkle with snipped scallions and serve at once.