Name: Pork-Wrapped Asparagus
Cuisine: 和食
Ingredients: 6 asparagus spears; 6 slices pork belly; 1 pinch salt; Pepper to taste; 3 tbsp sake; 3 tbsp mirin; 2 tbsp soy sauce

About "Pork-Wrapped Asparagus"

A classic side dish of asparagus wrapped in individual slices of pork belly. Wrapping the pork with the fat on the inside traps the juices between the meat and asparagus during cooking, resulting in an incredibly juicy finish. Prepping the asparagus is key: snap off the woody ends and peel the bottom 1/3 to 1/2 to remove tough fibers. Sear over high heat to trigger the Maillard reaction for a savory, golden-brown crust, wipe away excess fat, and then simmer with the seasonings. Finish by reducing a simple sauce of sake, mirin, and soy sauce by half.

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Video Timestamps

Tips for Making "Pork-Wrapped Asparagus"

Prep
- Snap the bottom of the asparagus by hand to naturally remove the tough, woody ends.
Prep
- Thinly peel the bottom 1/3 to 1/2 of the asparagus with a peeler to eliminate any tough, stringy texture.
Wrapping
- Place the pork belly diagonally and wrap it with the fat side facing inward (against the asparagus) to trap the melting fat and keep it juicy.
Wrapping
- Fold the end of the meat slightly inward to seal the bottom of the asparagus at the start; this keeps the asparagus from popping out as the meat shrinks.
Wrapping
- Wrap only one slice of meat per spear. Wrapping multiple slices makes it too heavy and overpowers the flavor of the asparagus.
Heat control
- Arrange in the pan before turning on the heat, then sear 2 to 3 sides over high heat (Maillard reaction). Roll them in the same direction they were wrapped to prevent unwrapping.
Seasoning
- Once browned, turn off the heat and wipe away excess fat with a paper towel. Always turn off the heat first to prevent the sauce from splattering in hot fat.
Seasoning
- Simmer with seasonings over medium heat and stop when the liquid is reduced by half. Over-reducing creates a thick, overly salty sauce, so leave a little liquid.

Ingredients for "Pork-Wrapped Asparagus"

7 items

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6asparagus spears
6slices pork belly
1pinch salt
Pepperto taste
3tbsp sake
3tbsp mirin
2tbsp soy sauce

How to Make "Pork-Wrapped Asparagus"

1
Hold each asparagus spear about 1 to 2 cm from the bottom with both hands and snap it to remove the tough, woody end.
2
Use a peeler to thinly peel the skin off the bottom 1/3 to 1/2 of the asparagus spears.
3
Place a slice of pork belly diagonally on a cutting board, positioning it so the fat is on the inside (right side). Place an asparagus spear diagonally on top, adjusting the angle so it forms a square from end to end.
4
Fold the end of the meat slightly inward to cover and seal the bottom end of the asparagus, then wrap the meat diagonally while pulling it gently. Keep the fat side on the inside as you wrap. Repeat for the remaining 5 spears.
5
Arrange the wrapped asparagus in a frying pan, aligning them so the tips of the asparagus point to the right. Do not turn on the heat yet.
6
Sprinkle 1 pinch of salt and pepper to taste over everything.
7
Turn the heat to high and sear 2 to 3 sides thoroughly, rolling them away from you with chopsticks.
8
Once browned all over, turn off the heat and carefully wipe away any excess fat from the pan with a paper towel.
9
Add 3 tbsp sake, 3 tbsp mirin, and 2 tbsp soy sauce.
10
Turn the heat to medium and simmer, rolling the asparagus with chopsticks to coat them in the sauce, until the liquid is reduced by about half.
11
Once well-coated, transfer to a plate and pour the remaining sauce over the top. Cut into thirds if desired.

Detailed Commentary on "Pork-Wrapped Asparagus"

* Content organized by topics from the video.

The Appeal of the New Pork-Wrapped Asparagus

Hi, I'm Kojima Ponsuke. Today, I'm bringing you an upgraded version of the 'Pork-Wrapped Asparagus' recipe video originally released on July 8, 2022. Most people think anyone can make pork rolls and never pay attention to how they wrap them, but the wrapping method actually completely changes how juicy they turn out. Based on molecular gastronomy principles, I will explain tips to make this dish incredibly delicious using the exact same ingredients and requiring no special techniques. The three key points are: prepping the asparagus, wrapping the meat, and coating the sauce. Because it's a simple dish, paying attention to the small details between the lines of the recipe makes a huge difference in taste. It doesn't make it any harder, so please keep these three points in mind when you cook!

Asparagus Prep: Snapping and Peeling

First is our first key point: prepping the asparagus. We'll use 6 asparagus spears. Start by holding each spear about 1 to 2 cm from the bottom with both hands and snapping it. Since the bottom part has tough fibers, snapping it where it naturally breaks ensures you only keep the tender, delicious part. This snapping action is surprisingly satisfying, so definitely give it a try! Next, use a peeler to thinly peel the skin off the bottom 1/3 to 1/2 of the spears. Removing the tough outer skin and scales is crucial. The bottom section is highly dense with tough fibers, so if you don't peel it, it will end up with an unpleasant texture that gets stuck in your teeth. While restaurants might peel the entire spear, just doing the bottom section is more than enough for home-style pork rolls.

Wrapping for Juiciness: Fat on the Inside

The second key point is how to wrap the meat, which is something I am very particular about. We will use 6 slices of pork belly, wrapping one slice around each asparagus spear. First, place the meat diagonally on a cutting board, positioning it so the fat is on the right (inside). Place the asparagus diagonally on top, adjusting the angle to form a square from end to end. To start wrapping, fold the end of the meat slightly inward to cover and 'seal' the bottom end of the asparagus. This prevents the asparagus from popping out even when the meat shrinks during cooking. Then, wrap the meat diagonally while pulling it gently. The reason we keep the fat on the inside is that as it melts during cooking, it turns into rich juices trapped in the gap between the meat and the asparagus, making it incredibly juicy when you take a bite. If you wrap it with the fat on the outside, the fat just drains away. Also, wrapping just one slice is best; wrapping multiple slices makes it too meaty and overpowers the asparagus.

Searing and the Flavorful Maillard Reaction

Now, we move on to the final step: cooking. Arrange the wrapped asparagus in the frying pan, but don't turn on the heat yet. Once arranged, season with a pinch of salt and pepper to taste. Align them so the tips of the asparagus point to the right. This ensures that when you roll them away from you with chopsticks, the meat won't unwrap. Once ready, turn the heat to high and sear the meat thoroughly. Roll them to brown about 2 to 3 sides. This browning is caused by the 'Maillard reaction.' When the proteins and sugars in the meat react at high temperatures above 140°C (reaching 200–250°C in the pan), they turn brown and create that mouthwatering, savory aroma. Unlike simple burning, this is an important chemical reaction that makes food delicious.

Coating the Sauce and a Step for Safety

Once beautifully browned all over, turn off the heat. We turn it off for safety. Next, use a paper towel to thoroughly wipe away any excess fat that has rendered into the pan. This prevents the liquid seasonings we add next from reacting with the hot fat and splattering violently. Safety always comes first in cooking. After wiping away the fat, add the seasonings: 3 tbsp sake, 3 tbsp mirin, and 2 tbsp soy sauce. Turn the heat back to medium and roll the asparagus away from you with chopsticks to coat them in the sauce. Reduce the sauce until it is about half of its original volume. If you over-reduce it until it becomes too thick and sticky, the flavor will become too strong, so aim to stop when there is still a little liquid left.

Plating, Tasting, and Side Dish Ideas

Once the sauce is well-coated, our 'New Pork-Wrapped Asparagus' is complete. Today, I'm cutting them into thirds to make them easier to eat, plating them, and drizzling the remaining sauce over the top. Serving them whole, izakaya-style, is also wonderfully rustic, so feel free to adjust to your preference. It looks like a regular pork roll, but one bite of the trapped juices combined with the crisp texture of the asparagus will blow you away with its incredible juiciness. At the end of the video, I also introduce four quick and easy recipes that pair perfectly with drinks: 'Chili Oil Menma,' 'Pork Kimchi,' 'Bean Sprout Namul,' and 'Sausage Gyoza.' They are all quick to whip up and delicious, so please use them along with this pork-wrapped asparagus for tonight's dinner or drinks!

About こじまぽん助【分子調理学研究家】

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