Easiest Way to Prepare Speedy Pork and Asparagus with Butter Ponzu Sauce

Hello everybody, it's me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, Steps to Prepare Ultimate Pork and Asparagus with Butter Ponzu Sauce. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Pork and Asparagus with Butter Ponzu Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pork and Asparagus with Butter Ponzu Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pork and Asparagus with Butter Ponzu Sauce is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook Pork and Asparagus with Butter Ponzu Sauce using 9 ingredients and 3 steps. Here is how you cook that.

The asparagus I had in my fridge was about to go bad, so I used it as a main ingredient! I usually flavor the dish sweet and salty, so I made it refreshing. I used margarine, but you can use butter as well. Recipe by Necchan

Ingredients and spices that need to be Get to make Pork and Asparagus with Butter Ponzu Sauce:

1. 300 grams Thinly sliced pork
2. 1 tbsp Sake
3. 1 clove Garlic
4. 1 dash Plain flour
5. 1 tbsp Margarine
6. 1 bunch Asparagus
7. 1/2 packet Shimeji mushrooms
8. 3 tbsp Ponzu
9. 1 Black pepper

Steps to make to make Pork and Asparagus with Butter Ponzu Sauce

1. Cut the asparagus into bite-sized pieces. Separate the shimeji mushrooms into small pieces. Rub the grated garlic and sake onto the thinly sliced pork, and lightly coat with flour.
2. Heat the butter in a frying pan over medium heat, and stir-fry the pork. When it's about 50% cooked, add the asparagus and shimeji mushrooms, then continue stir-frying.
3. When cooked through, swirl in the ponzu, and mix over high heat. Serve on a plate, sprinkle with black pepper, and you're done.

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