Pork Belly and Asparagus with Poached Egg



  • 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.