Trim the tough ends of the asparagus and peel the lower 5cm of the stalks. Finely chop the pickled shallots.

Lay 2 slices of pork loin slightly overlapping, season with salt and pepper, place an asparagus spear on top, and roll tightly.

In a tray, mix the egg, flour, and water to create a batter. Dip the pork rolls into the batter and coat with breadcrumbs.

Heat vegetable oil in a frying pan to 170°C (340°F). Fry the rolls, turning occasionally, until the pork is cooked through.

Mash the boiled egg in a bowl with a fork. Add the chopped shallots, mayonnaise, and pepper, and mix to make the tartar sauce.