Chef Hidaka presents a sautéed pork and green asparagus dish using 'Meiji Hokkaido Tokachi Fresh Mozzarella'. This is an easy yet authentic dish, fragrant with anchovy and basil. The rich creaminess of the mozzarella melts into the savory pork, creating a versatile and exquisite recipe that pairs perfectly with rice.
Ingredients
Main Ingredients (2 servings)
- Pork loin 3 slices
- Green asparagus 1 stalk
- Cherry tomatoes
- Meiji Hokkaido Tokachi Fresh Mozzarella
- Basil
Seasonings
- Salt (a pinch)
- Anchovy
- Olive oil (as needed)
- Water (as needed)
- Pepper (to taste)
Steps
- Cut 3 slices of pork loin into bite-sized pieces.
- Lightly sprinkle salt on all sides of the cut pork and gently press.
- Trim the tough ends of 1 green asparagus stalk and peel only the lower part of the stalk.
- Slice the asparagus diagonally. Cut the tips in half to maintain their shape.
- Cut cherry tomatoes in half horizontally.
- Lightly drain the moisture from Meiji Hokkaido Tokachi Fresh Mozzarella and cut it with a knife for easier melting.
- Add olive oil (as needed) to a frying pan and cook the pork without moving until it turns a nice brown color.
- Once the pork is browned, add the sliced asparagus and cherry tomatoes and stir-fry lightly.
- Add anchovy and mix until well combined.
- Add water (as needed) (or hot water), cover, and simmer for about 5 minutes over low to medium heat.
- Turn off the heat when the mozzarella starts to melt. The mozzarella melting is the sign of completion!
- Serve on a plate and sprinkle with pepper if desired.
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