Asparagus wrapped in thinly sliced pork belly
Turning off the heat once prevents burning and oil splattering.
Tilt the pan so that the olive oil circulates evenly and the tips of the stalks are cooked thoroughly.
Tilt the pan so that the olive oil circulates evenly and the tips of the stalks are cooked thoroughly.
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
Ingredientsfor 6 servings
-
- asparagus
- Six
-
- cake flour
- Appropriate amount
-
- Pork belly
- 6 pieces (150g)
-
-
Ardoino
Extra Virgin Olive - 3 tablespoons
-
Ardoino
-
- Dark soy sauce
- 1 tablespoon
-
- Alcohol
- 1 tablespoon
-
- sugar
- 1/2 tbsp
-
- on tree buds For finishing touches
- 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
Everyone'sアレンジ recipes: Here are some variations that people are making!
Take a professional recipe, adapt it to your own style, and
share it with everyone!
