Ingredients
20 lean belly pork strips
21 stalks asparagus
300 g enoki mushrooms
salt and pepper, mixed together
Method
Sources
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dataset
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
German V-blade slicer — safer than flat mandoline, multiple inserts
Every vegetable technique — braising, roasting, grilling, raw
Vegetables organized by botanical family — deep understanding of produce
Afro-Asian-Southern plant-based cooking — flavor-driven, soulful
Spanish chef's vegetable manifesto — innovative technique-driven
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Wash your vegetables well. Divide your enoki to 13 even bunches. Roll the pork belly evenly around each one of the 13 bunches of mushroom. Divide the asparagus into lots of 3 stalks. Roll the pork belly tightly around each bunch of asparagus. Heat your non stick pan till it is very hot. Place each 'package' on the frying pan. Sprinkle salt and pepper on the 'packages'. Keep turning it till it is well browned. Serve immediately. NOTE: Do not add oil to the pan. The pork has a bit of fat, so it is not necessary. Do not add too much salt and pepper, it could get too salty.