This one looks like a lot of faff but it genuinely can be on the table in half an hour.
- 2 Pork Belly Slices
- 1 Bunch Asparagus
- 1 Packet White Shimeji Mushrooms
Cut the tips from the asparagus and then chunk up the stems and boil until tender. I zap them in the microwave in a bowl of hot water for 4 minutes. Heat the oven to 200c, while that heats pan fry the pork belly until golden and crispy.
Toss the asparagus tips in oil and roast in the oven for 10-15 minutes. While they cook, drain the stems and blitz in a food processor with a little water to make a puree. Finally in the same pan used for the pork fry the mushrooms.
Blob some puree on the plate, smash a spoon into it so it splatters and then plate up the pork, asparagus tips and mushrooms.