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.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 0.5 lb baby asparagus (bottom stems trimmed, cut in half)
- 8 oz thinly sliced pork
- white sesame (for garnish)
- 4 teaspoons soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon ground black pepper
- 2 teaspoons honey
- 1/2 tablespoon cornstarch
- 4 tablespoons water
Instructions
- 1
Rinse the asparagus and pat it dry with kitchen towels. Trim the bottom stems and cut the asparagus into equal halves.
- 2
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.
- 3
Combine all the sauce ingredients in a small bowl and mix well. Set aside.
- 4
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.)
- 5
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.
- 6
Turn off the heat, then dish out and serve immediately, sprinkled with white sesame on top.