Korean Grilled Pork Belly Asparagus Rolls
A spear of asparagus wrapped tightly in thin-sliced pork belly and grilled over high heat - this is one of the most direct expressions of Korean barbecue technique, which treats almost any vegetable as a candidate for the grill when wrapped in fatty pork. Asparagus earns a particular place in this format because its firm structure resists the heat that would turn softer vegetables to mush inside the roll. The samgyeopsal is laid flat, the asparagus placed at one end, the meat rolled snug and pinned with a toothpick. On a blazing grill or a very hot pan, the fat renders and crisps into a tight, caramelized shell. Inside that shell, the asparagus steams in the trapped heat, its grassy sweetness concentrating rather than dissipating. A brush of soy sauce mixed with garlic and honey goes on during the final minute, the sugars caramelizing into a sticky, lacquered glaze. The contrast between the shattering pork exterior and the just-tender asparagus inside is what makes this worth eating.
Adjust Servings
Instructions
- 1
Trim woody asparagus ends and cut to match pork slice length.
- 2
Season pork with pepper, place asparagus, and roll tightly.
- 3
Mix soy sauce, cooking wine, syrup, and garlic for the finishing glaze.
- 4
Cook rolls over medium heat, turning frequently, until golden, about 8 minutes.
- 5
Wipe excess fat, add glaze, and reduce for 2-3 minutes until coated.
- 6
Slice into bite-sized pieces and serve.
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Goes Well With
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