Cut the asparagus in half and divide the enoki into 8 bundles.
Season the pork with salt and pepper, then wrap around the asparagus and enoki.
Lightly coat with flour and pan-fry over medium heat until browned.
Add 1 tbsp water, cover, and steam over medium-low heat for 2 minutes.
Add the sauce ingredients and cook for 2 minutes until glossy and well coated.
Cut into bite-sized pieces and serve.
