Ibérico – pork loin in sesame coating with green asparagus

Ingredients for 4 servings:

• 4 portions of pork – Iberian pork loin; alternatively 700g pork fillet
• 1 kg asparagus, green, lower third peeled, halved diagonally
• 1 lime(s), juice + grated zest
• 8 cloves garlic, diced
• 1 tbsp sugar
• 200 ml vegetable stock
• Salt
• 2 tbsp coriander leaves, roughly chopped
• 6 tbsp oil, for frying
• 5 tbsp chili sauce, sweet
• 4 tbsp sauce (teriyaki sauce)
• 25 g sesame seeds, dry roasted in a pan

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

incredibly great taste

Melt the sugar in a saucepan, sauté the garlic, deglaze with lime juice and 75ml stock, season with salt, and reduce almost completely. Season the loin slices with salt and fry in 3 tablespoons of oil in a pan for 4-5 minutes per side until golden brown. Fry the asparagus in the remaining oil in a wok over high heat for 5 minutes, stirring constantly, gradually adding the remaining vegetable stock. Finally, add the chili and teriyaki sauce and season to taste. Stir in the lime zest and coriander. Roll the edges of the meat slices in the toasted sesame seeds, sprinkle with garlic, and serve. Serve with rice. Alternative with pork fillet: Salt the fillet and fry in 3 tablespoons of oil until golden brown; then cook in an oven preheated to 200°C on the middle rack for 12 minutes. Roll in the sesame seeds and slice.