Pork Wrapped Asparagus

Quick and easy pan-fried Pork Wrapped Asparagus glazed with savory black pepper sauce. It takes less than 30 minutes from prep to finish and serves best with hot steamed rice.

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– 0.5 lb (250 grams) baby asparagus (bottom stems trimmed, cut in half) – ▢8 oz (250 grams) thinly sliced pork – ▢white sesame (for garnish) Black Pepper Sauce – ▢4 teaspoons soy sauce – ▢1 tablespoon oyster sauce – ▢1/2 teaspoon ground black pepper – ▢2 teaspoons honey – ▢1/2 tablespoon corn starch – ▢4 tablespoons water

Step 1

Rinse and pat dry asparagus with kitchen towels. Trim the bottom stems and cut them into equal halves.

Step 2

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.

Step 3

Combine and mix well all sauce ingredients in a small bowl and set aside.

Step 4

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).

Step 5

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.

Step 6

Turn off the heat. Dish out and serve immediately with white sesame sprinkled on top.

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Bee Yinn Low is a cookbook author and a recipe developer specializing in easy, quick and delicious home cooking. Her work has earned her numerous accolades, including TV appearances, live cooking demos, radio interviews, and press mentions in the United States and Asia.