Spring Asparagus Grilled Over Glowing Embers Recipe
Pad Prik Pao Caramel, Crispy Pork Belly, Thai Basil, Cashew
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Ingredients
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Asparagus and Pork Belly
Pad Prik Pao Caramel
Garnish
Method
Preparation
- 1
Prepare the Pork Belly
Start by slicing the pork belly into thin strips. Season with salt and black pepper.
- 2
Trim the Asparagus
Trim the woody ends off the asparagus and rinse them under cold water. Pat dry with a paper towel.
- 3
Make the Pad Prik Pao Caramel
In a small saucepan, combine Pad Prik Pao, brown sugar, soy sauce, and lime juice. Cook over medium heat until the sugar dissolves and the mixture thickens slightly, about 5 minutes. Remove from heat and set aside.
Grilling
- 4
Preheat the Grill
Prepare your grill for direct cooking over medium-high heat. Make sure the embers are glowing.
- 5
Grill the Pork Belly
Brush the grill grates with vegetable oil. Place the pork belly strips on the grill and cook for 4-5 minutes on each side or until crispy and caramelized.
- 6
Grill the Asparagus
Once the pork belly is nearly done, add the asparagus to the grill. Cook for about 3-4 minutes, turning occasionally until charred and tender.
Serving
- 7
Plate the Dish
On a serving platter, arrange the grilled asparagus and crispy pork belly. Drizzle the Pad Prik Pao caramel over the top.
- 8
Garnish
Scatter fresh Thai basil leaves and cashews over the dish for added flavor and texture. Serve immediately.