Asparagus Pork Loin Roll Ups
Roll refreshing and tasty asparagus in pork loin. Many recipes use pork belly or beef, but by using lightly savory pork loin containing low fat, you can fully enjoy the original taste of the asparagus.
PREPARATION
- Cut off the hard tips of asparagus. Using a peeler, peel the bottom 4-5cm of the asparagus.
- Spread a slice of pork, and roll a spear of asparagus diagonally, slightly exposing the top and the bottom of the asparagus. Make 4 rolls.
- Pour vegetable oil in a frying pan over medium heat and cook STEP2 with their ends facing down.
- Turn the rolls over as you need until browned. Add A and coat the rolls while shaking the pan. Cook down the sauce. Cut the rolls into easy-to-eat size, and serve.
| Servings | 2 servings |
|---|---|
| Cooking Time | 20 |
| Calories (1 serving) | 208 Calories |
| Sodium (1 serving) | 2.5 g |
| Author | TADASUKE TOMITA |
Ingredients
4 slices (approx. 100g) Pork loin (paper-sliced)
4 spears asparagus
Ａ
2 tablespoons REGULAR SOY SAUCE
2 tablespoons "Sake" (rice cooking wine)
1 teaspoon Sugar
1/2 teaspoon Vegetable oil
PREPARATION
- Cut off the hard tips of asparagus. Using a peeler, peel the bottom 4-5cm of the asparagus.
- Spread a slice of pork, and roll a spear of asparagus diagonally, slightly exposing the top and the bottom of the asparagus. Make 4 rolls.
- Pour vegetable oil in a frying pan over medium heat and cook STEP2 with their ends facing down.
- Turn the rolls over as you need until browned. Add A and coat the rolls while shaking the pan. Cook down the sauce. Cut the rolls into easy-to-eat size, and serve.
