Spring Delight: Pork Belly and Asparagus Rolls
The Perfect Harmony of Pork Belly and Asparagus: Special Spring Dish ‘Pork Belly and Asparagus Rolls’
Introducing ‘Pork Belly and Asparagus Rolls,’ a dish infused with the vibrant flavors of spring. Fresh, seasonal asparagus is rolled up in tender pork belly and pan-fried to perfection. This recipe was a special treat I made for my husband, who absolutely loves asparagus. It’s a highly recommended dish for special occasions or when you simply want to savor the essence of spring. ^^
Main Ingredients- 6 slices Pork Belly
- A handful of fresh Asparagus (adjust to your preference)
- 5-6 Scallions (or substitute with green onions)
- 250ml Soju (for removing pork belly odor)
- 100ml White Wine (enhances flavor and removes odor)
- 1 Tbsp Olive Oil
- Pinch of Salt (for seasoning)
- Pinch of dried Basil (for aromatic flavor)
- Pinch of Black Pepper (basic seasoning)
Sauce- 5 Tbsp Spicy Galbi (Rib) Sauce (convenient and delicious!)
- 5 Tbsp Spicy Galbi (Rib) Sauce (convenient and delicious!)
Cooking Instructions
Step 1
First, to remove any gamey odor from the pork belly, soak it in 250ml of soju for about 30 minutes. Wash the asparagus thoroughly under running water, trim off the tough ends, and cut them in half. If the asparagus spears are small, you can leave them whole. Although not pictured, also cut the scallions in half to match the length of the asparagus.
Step 2
Instead of the hassle of making your own sauce, using a store-bought spicy galbi sauce makes this dish incredibly convenient and flavorful. This sauce will perfectly complement the flavors of the pork belly and asparagus.
Step 3
Remove the pork belly from the soju and gently pat it dry with paper towels. Cut each slice of pork belly in half. Then, lay three halves slightly overlapping each other horizontally to create a wider surface. This will give you a more satisfying texture.
Step 4
Lightly season the pork belly with a pinch of basil, black pepper, and salt. Place the prepared asparagus and scallions on top, then roll it up tightly like making a sushi roll.
Step 5
To ensure the rolls don’t unravel while cooking, secure each roll by inserting 2-3 toothpicks through the sides. This will help maintain their shape during the frying process.
Step 6
Heat 1 tablespoon of olive oil in a pan over medium-low heat. Place the pork belly and asparagus rolls in the pan and sear them until golden brown on all sides. Cook until the pork belly surface is a beautiful, appetizing brown.
Step 7
Once the pork belly is nicely browned, pour in 100ml of white wine. As the wine evaporates, it will further tenderize the pork and add a wonderful aroma. Swirl the pan gently as the wine reduces to a glaze.
Step 8
Now, pour the prepared spicy galbi sauce evenly over the pork belly and asparagus rolls. Reduce the heat to low and let the sauce simmer, allowing it to coat and penetrate the ingredients. Stir occasionally to prevent burning and cook until the sauce is glossy.
Step 9
I used a store-bought sauce, and I was surprised by how well it paired with the pork belly and asparagus! The spicy and sweet flavor perfectly balances the fragrant asparagus and the savory pork belly. Hehe.
Step 10
Once cooked, cut the pork belly and asparagus rolls into bite-sized pieces and arrange them attractively on a serving plate. This dish looks as good as it tastes, making it an excellent choice for entertaining guests or as a sophisticated appetizer with drinks!
