Pork-Asparagus Rolls with Bocconcini and Fruit Compote
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 20 min |
| Total: | 35 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Pork |
| Source: | Chef José Trottier |
Recipe ingredients
- Fruit compote
- 1 tsp. (5 mL) cider vinegar
- 1/3 cup (80 mL) pure apple juice*
- ½ cup (125 mL) small cubes of rhubarb
- ¼ cup (60 mL) whole brown almonds*
- ½ cup (125 mL) cubed pear
- A pinch of nutmeg
- ½ tsp. (2.5 mL) Irresistibles ground cinnamon*
- 1 Tbsp. (15 mL) pure honey
- 2 drops of Irresistibles vanilla extract*
- 2 to 16 fresh asparagus
- 3 x 7 oz (3 x 200 g) Chinese fondue pork
- 2 Tbsp. (30 mL) Irresistibles extra virgin olive oil*
- Sea salt and freshly ground white pepper to taste
- 4 bocconcini cheeses, sliced
Preparation
In a saucepan, pour the cider vinegar and apple juice. Heat.
Add the rhubarb and almonds.
Cook for 10 minutes.
Add the pear, nutmeg, ground cinnamon, honey and vanilla.
Cook for 2 to 3 minutes. Keep warm.
Trim the asparagus and cook in boiling water for 5 to 6 minutes. Drain and cool.
Roil up a slice of Chinese fondue meat around 3 or 4 asparagus spears.
Sear the pork-asparagus rolls on all sides. Season.
Lower the heat and cook for 2 to 3 minutes, turning frequently.
Place the sliced bocconcini on warm plates.
Slice the rolls on the diagonal and place on top of the cheese.
Serve with a portion of fruit compote.
Suggestion
Peel fresh asparagus with a paring knife; working from the top to the bottom, cut off 1 in. (2.5 cm) from the tough bottom end. To heat serving plates in a microwave oven, pour in some water and heat for 30 to 60 seconds.
Dry off before using.
Accompaniments: polenta with fine herbs and stewed cauliflower.
Medium or full-bodied white wine.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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