Korean Grilled Pork Belly Asparagus Rolls

Name: Korean Grilled Pork Belly Asparagus Rolls
Prep time: 18 min
Cook time: 14 min
Total time: 32 min
Yield: 2 servings
Cuisine: Korean
Ingredients: thin pork belly slices 300 g; asparagus 140 g; soy sauce 1.5 tbsp; cooking wine 1 tbsp; oligosaccharide syrup 1 tbsp; minced garlic 1 tsp; black pepper 0.3 tsp; neutral oil 1 tsp

Quick answer

Total time: 32 min
Level: Medium
Servings: 2 servings
Ingredients: 8

About this dish

Thin pork belly is wrapped tightly around each asparagus spear, and the rolls go into the pan seam side down.

While the fat renders and crisps the outside, the asparagus steams inside and keeps some snap. Wipe the rendered fat out of the pan before adding the sauce, or the soy and syrup glaze will slide around instead of clinging.

Ingredients

servings

IngredientAmount

thin pork belly slices

oligosaccharide syrup

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Instructions

6 steps

1

Trim 2-3 cm off the 140g of woody asparagus ends and cut the stalks into uniform pieces that match the width of your thin pork belly slices.
2

Lay out the 300g of thin pork belly slices flat, season with 0.3 tsp of black pepper, place an asparagus stalk at one end, and roll tightly before pinning each with a toothpick.
3

Combine 1.5 tbsp of soy sauce, 1 tbsp of cooking wine, 1 tbsp of syrup, and 1 tsp of minced garlic in a small bowl to create the finishing glaze.
4

Heat 1 tsp of neutral oil in a large pan and cook the rolls seam-side down for 8 minutes, turning frequently until the pork fat renders into a crisp shell.
5

Wipe away the rendered grease with a paper towel, pour in the prepared glaze, and reduce for 2-3 minutes until the sugars caramelize into a sticky coating.
6

When the surface is caramelized and glossy, check that the thickest pork roll is cooked through.

Remove the toothpicks, cut into bite-size pieces, and plate.