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Time needed: 45 minutes.
Makes: 4 – 6 servings
3 tablespoons vegetable oil
¼ kilo thin pork slices
Salt, to taste
Ground black pepper, to taste
2 cups cheese, shredded
1 bundle asparagus (12-16 stalks)
2 tablespoons ginger, grated
1 tablespoon garlic, grated
2 tablespoons soy sauce
2 tablespoons mirin/rice wine
2 tablespoons water
Lay pork slices overlaying each other. Season with sale and pepper.
Sprinkle with a thin layer of grated cheese and 3-5 pieces of asparagus.
Roll up the asparagus tightly in the pork.
Lightly dust and roll the rolled pork in seasoned flour.
In a pan over medium heat, sear and cook the pork rolls with seam-side down in oil to seal. Cook until evenly browned. Remove from pan and cut into 2-inch pieces.
To the same pan, sauté the garlic and ginger until fragrant. Add the soy sauce, mirin/rice wine, and water. Bring to a boil.
Return the cut pork rolls to the pan to coat with sauce. Top with sesame seeds.