Eosinophilic Esophagitis Friendly Pork Belly Wrapped Asparagus
Total time50 min
Prep time20 min
Cook time30 min
5.0(4)
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Learn more →Ingredients
4 servings
- 1 lb fresh pork belly, skin removed, sliced into ¼-inch-thick strips (about 12–14 strips)
- 1 lb fresh asparagus (about 12–14 medium spears), woody ends trimmed
- 1 tbsp olive oil
- ½ tsp fine sea salt
For the glaze
- 2 tbsp pure maple syrup
- 1 tbsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
For serving
- 1 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Set a wire rack inside a rimmed baking sheet and lightly brush the rack with olive oil.
- 2
In a small saucepan over medium heat, combine the maple syrup, apple cider vinegar, and grated ginger. Bring to a gentle simmer and cook, stirring occasionally, until the mixture thickens slightly and coats the back of a spoon, about 3–4 minutes. Remove from heat and set aside.
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