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–+ servings

Pork Wrapped Asparagus (Nikumaki Asparagus)

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Author Yuto Omura
Servings 2 servings

Ingredients  

  • 6-8 spears asparagus medium-thick green spears recommended
  • 6-8 slices thinly sliced pork belly ultra-thin if available, substitute with thinly sliced fatty pork cuts or beef
  • ½ tbsp cornstarch or potato starch
  • 1 tsp cooking oil neutral-flavored
  • 1 pinch salt and pepper
  • 1 tsp butter

Glaze

Topping & Sides (optional)

  • sunny-side-up egg runny yolk recommended
  • toasted white sesame seeds to taste
  • 4 slices baguette toasted

Instructions 

  • In a small bowl, mix 1 tbsp Japanese soy sauce (koikuchi shoyu), 1 tbsp sake, 1 tbsp apple juice, 1 tsp mirin, 1 clove grated garlic, ½ tsp honey, and ½ tsp whole grain mustard until smooth. Set by the stove for later.
    nikumaki asparagus sauce mixed in a glass bowl on a white background
  • Wash and dry 6-8 spears asparagus, then break 2-5cm (1-2 inches) off of the base.
    Breaking woody base off of asparagus stems
  • Use a vegetable peeler to remove the outer skin from the bottom 3-5cm of each stalk.
    peeling base of asparagus stems with vegetable peeler
  • Take 6-8 slices thinly sliced pork belly and place one on a cutting board at a 45° angle. Place one spear of asparagus parallel to the bottom of the cutting board with the base placed over the bottom edge of the pork and the tip pointing to the right.
    Asparagus stalk placed at 180 degrees over a strip of thinly sliced pork belly placed at 45 degrees on a wooden chopping board
  • Wrap the bottom of the asparagus tightly with the pork to stop it from sliding out when cooking.
  • Roll the asparagus upwards until the pork is wrapped around the spear in overlapping spirals, leaving the tips poking out of the top.
  • Start heating your pan over medium high heat with 1 tsp cooking oil. While you wait, sprinkle the pork wrapped asparagus with 1 pinch salt and pepper and brush with ½ tbsp cornstarch until they have a thin even coating all over.
    Brushing pork wrapped asparagus with cornstarch on a wooden chopping board on a white background
  • Once the pan is nice and hot, place the asparagus with the seam of the pork facing down. Turn occasionally until evenly browned all over.
    Nikumaki (pork belly wrapped) asparagus in a frying pan on the stove top
  • Use kitchen paper to wipe out any excess oil.
    Holding kitchen paper with red cooking chopsticks to wipe out excess fat in pan when frying nikumaki (pork belly wrapped) asparagus
  • Add the sauce and gently shake the pan occasionally to distribute it evenly and help coat the pork.
    Pouring sauce over nikumaki (pork belly wrapped) asparagus in a frying pan on the stove top
  • Once the sauce is glossy and thick enough to coat the back of a spoon, add 1 tsp butter and swirl the pan around to melt it before taking it off the heat.
    Nikumaki (pork belly wrapped) asparagus frying in a pan with butter and sauce
  • Transfer to serving plates and top with a sunny-side-up egg and some toasted white sesame seeds. Drizzle any leftover sauce in the pan over the top and serve with 4 slices baguette (toasted). Enjoy!
    Nikumaki (pork belly wrapped) asparagus topped with sunny side up egg and freshly ground black pepper on a white oval plate

Notes

  • Choose asparagus spears that are roughly the same thickness so they cook evenly and look uniform when plated.
  • If your asparagus is too long for your pan, cut the spears in half before wrapping to ensure proper cooking and easier handling.
  • Watch the sauce carefully during the final minute. It can go from perfect glaze to burnt quickly once it starts thickening.
  • Serve with toasted baguette slices for dipping into the runny egg yolk and sauce.
  • Store leftovers in the refrigerator for up to 2 days and reheat gently in a skillet over medium heat.