Pork Wrapped Asparagus Recipe
Healthy pork wrapped asparagus is a quick and easy Chinese stir-fry recipe that gives you a deep flavor from the tangy black pepper sauce. This recipe is inspired by Japanese yakitori skewers, which you may also substitute the sliced pork with a different protein of your choice, such as beef or chicken.
The sweet and savory black pepper sauce is mixed with soy sauce, oyster sauce, ground black pepper, honey, corn starch and water, which brings an umami flavor to the dish with a hint of heat.
Why This Recipe Works
This easy recipe takes less than 15 minutes to cook, and the asparagus remain tender with a nice crunch. It’s a simple weeknight recipe everyone can make at home with only two fresh ingredients and a handful of seasonings.
The mouthwatering stir-fry dish with black pepper sauce goes perfectly with a bowl of steamed rice or noodles.
This recipe also serves as an appetizing starter or a savory snack to enjoy for game nights with a pitcher of beer.
Homemade easy pork wrapped asparagus is the best and easiest dish to make with the following ingredients:
- Baby asparagus
- Thinly sliced pork
- White sesame, for garnish
Savory Black Pepper Sauce:
- Soy sauce
- Oyster sauce
- Ground black pepper
- Corn starch
How To Make Pork Wrapped Asparagus?
Learn this easy step-by-step recipe to make an authentic pork wrapped asparagus that rivals the one served in the restaurant.
First, rinse and pat dry asparagus with kitchen towels. Trim the bottom stems and cut them into equal halves.
Next, wrap each asparagus with thinly sliced pork tightly. Mix well the sauce ingredients and set aside.
Heat a non-stick frying pan over medium heat and sear the wrapped asparagus on both sides until golden brown.
Finally, stir in the sauce mixture and cook for 5 to 8 minutes until the sauce is reduced to less than half. Evenly coat the sauce over each wrapped asparagus and serve immediately with white sesame on top.
- It is recommended to use thin and baby asparagus to make the wraps, since they cook faster than regular asparagus.
- To ensure the meat will remain tender and juicy after cooking, it’s best to use the thinly sliced pork belly or pork collar.
- The sauce shouldn’t be too thick and gloppy, but coated lightly over the wraps.
Frequently Asked Questions
Can I use this recipe with different vegetables?
Yes, you can.
This recipe can make different meat wraps with a variety of vegetables. For example, okra, enoki or zucchini.
How do you know the asparagus are cooked?
Chinese stir-fry recipe is quick, so do not overcook the asparagus. It’s common to give a quick blanch for raw asparagus, about 2 minutes, then transfer to ice-cold water to avoid overcooking them.
In this recipe, you may cook the pork wrapped asparagus over medium-low heat for 5 minutes or more, which depends on the thickness of the asparagus.
Check how done the asparagus is with a snap. The center should be tender, crunchy and not too soft.
How Many Calories Per Serving?
This recipe has 124 calories per serving.
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- Rinse and pat dry asparagus with kitchen towels. Trim the bottom stems and cut them into equal halves.
- Lay a slice of pork on the cutting board diagonally. Place one asparagus on top of the pork and roll it up tightly. Repeat the same for the rest of the ingredients. And set aside.
- Combine and mix well all sauce ingredients in a small bowl and set aside.
- Heat a non-stick frying pan over medium heat, and place the wrapped asparagus in a single layer. Cook one side for 1 minute, flip it and cook the other side for 1 minute until golden brown. (I didn't add oil since the fat will be released from the meat on its own).
- Add the sauce mixture, stir occasionally, and cook for 5-8 minutes over medium-low heat until the sauce is reduced and thickened. Asparagus should be cooked as the sauce is reduced and thickened while simmering.
- Turn off the heat. Dish out and serve immediately with white sesame sprinkled on top.
- It is recommended to use thin and baby asparagus to make the wraps since they cook faster than regular asparagus.
- To ensure the meat will remain tender and juicy after cooking, it's best to use the thinly sliced pork belly or pork collar.
- The sauce shouldn't be too thick but coat lightly over the wraps.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.