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1
Heat the sesame oil in a medium saucepan over medium-high heat.
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2
Add the sesame seeds and cook, stirring, until golden, about 1 minute.
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3
Stir in the rice, then add 1 3/4 cups water; bring to a boil and cook until most of the water evaporates, about 8 minutes.
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4
Cover, reduce the heat to low and cook until tender, about 12 more minutes; remove from the heat and let stand until ready to serve.
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5
Meanwhile, preheat the broiler.
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6
Thread the pork onto 4 long metal skewers, leaving space between each piece; season with salt and pepper.
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7
Place the asparagus on a baking sheet and toss with the vegetable oil and ponzu sauce.
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8
Push the asparagus to the side of the pan and add the pork skewers.
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9
Broil the pork and asparagus, turning once or twice, until the pork is browned and cooked through and the asparagus is charred in spots, 8 to 10 minutes.
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10
Divide among plates and drizzle the pork with the pan juices; serve with the sesame rice and lemon wedges.
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11
Tip:: Ponzu sauce is a tangy Japanese condiment.
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12
If you can't find it, use low-sodium soy sauce and a splash of lemon juice.
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13
Per serving: Calories 568; Fat 22 g (Saturated 6 g); Cholesterol 90 mg; Sodium 455 mg; Carbohydrate 57 g; Fiber 5 g; Protein 35 g
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14
Photograph by Christopher Testani
