Asparagus with thin slices of pork belly
Turn off the heat once to prevent burning and oil splashing.
Tilt the frying pan to allow the olive oil to flow so that the tips are cooked well.
Tilt the frying pan to allow the olive oil to flow so that the tips are cooked well.
How to make it
1
Remove the hard part of the asparagus root about 2cm and peel the bottom half of the skin with a peeler. Put asparagus in a bag containing an appropriate amount of flour and sprinkle it all over.
2
Roll the pork belly diagonally one by one on the floured asparagus.
3
Put [2] in a frying pan with heated olive oil and cook both sides.
4
Once both sides are browned, turn off the heat, add soy sauce, sake and sugar to blend in the whole thing. Cover with aluminum foil and set it on again and cook. Once the sauce is soft, it's finished.
5
If there are any kinome buds, lightly tap them with a knife and topping them.
6 ingredients
-
- asparagus
- Six
-
- cake flour
- Appropriate amount
-
- Pork belly
- 6 sheets (150g)
-
-
Olive Oil
Ardoino Extra Virgin - 3 tablespoons
-
Olive Oil
-
- Dark soy sauce
- 1 tablespoon
-
- Alcohol
- 1 tablespoon
-
- sugar
- 1/2 tbsp
-
- For finishing the kinbuds
- Appropriate amount
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