Pork Wrapped Asparagus

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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.

Prep Time15

Cook Time10

Total Time25

Course: Asparagus, Pork

Cuisine: Chinese Recipes

Keyword: Pork Wrapped Asparagus

Servings: people

Author: Bee Yinn Low

Ingredients

0.5 lb baby asparagus bottom stems trimmed, cut in half
8 oz 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 cornstarch
4 tablespoons water

US Customary - Metric

Instructions

Rinse the asparagus and pat it dry with kitchen towels. Trim the bottom stems and cut the asparagus into equal halves.
Lay a slice of pork diagonally on the cutting board. Place one asparagus spear on top of the pork and roll it up tightly. Repeat with the remaining ingredients and set aside.
Combine all the sauce ingredients in a small bowl and mix well. 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, then flip and cook the other side for another minute, or until golden brown. (I didn’t add oil, as the fat will be released from the meat on its own.)
Add the sauce mixture and stir occasionally, cooking for 5–8 minutes over medium-low heat until the sauce is reduced and thickened. The asparagus should cook as the sauce simmers and thickens.
Turn off the heat, then dish out and serve immediately, sprinkled with white sesame on top.

Notes

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.

Nutrition