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.
Servings: 3 people
Calories: 124kcal
Ingredients
- 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
Instructions
- 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.
Notes
Tips:
- 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.
Nutrition
Calories: 124kcal | Carbohydrates: 9.2g | Protein: 17.2g | Fat: 2.7g | Saturated Fat: 1.3g | Cholesterol: 71mg | Sodium: 688mg | Fiber: 1.8g | Sugar: 5.4g