Pork Belly and Asparagus with Poached Egg

Ingredient

Stir Ponzu sauce and white sesame paste together.
Using a peeler, shave off the thick outer skin of the asparagus spears. Cut the spears diagonally into 1-inch long pieces. Cut the sliced pork belly into 1-inch long pieces.
In a pan on medium-high heat, add 1 Tablespoon Dark Toasted Sesame Oil, and cook the pork belly. Once the pork belly cooked, add the asparagus, season with salt and pepper, and sauté until cooked through.
Put it on the plate and add the sauce and a poached egg on top. Add chili oil (optional) to your taste preference.

Maruhon Sesame Oil