Asparagus wrapped in thinly sliced pork belly
Turn off the heat once to prevent the oil from scorching and splashing.
Tilt the frying pan to allow the olive oil to circulate so that the tips of the skewers are thoroughly cooked.
Tilt the frying pan to allow the olive oil to circulate so that the tips of the skewers are thoroughly cooked.
How to make it
1
Remove about 2cm of the tough base of the asparagus and peel the bottom half with a peeler. Place the asparagus in a bag with a moderate amount of flour and sprinkle the flour all over
2
Wrap each piece of pork belly diagonally around the floured asparagus
3
Add (2) to a frying pan with heated olive oil and fry until golden brown on both sides
4
Once both sides are browned, turn off the heat, add soy sauce, sake, and sugar, and mix well. Cover with aluminum foil and return to the heat to cook. When the sauce has thickened, it's done
5
If you have some kinome (leaf shoots), lightly smash them with a knife and use them as a topping
Ingredients for 6 pieces
-
- asparagus
- Six
-
- cake flour
- Appropriate amount
-
- Pork belly
- 6 pieces (150g)
-
-
Olive Oil
Ardoino Extra Virgin - 3 tablespoons
-
Olive Oil
-
- Dark soy sauce
- 1 tablespoon
-
- Alcohol
- 1 tablespoon
-
- sugar
- 1/2 tbsp
-
- Kinome finishing
- Appropriate amount
[PR]
Seasonal Recommendations
It's the perfect treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
