Ingredients
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125 g San Remo Risoni Pasta
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2 cups Water
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25 g Garlic, chopped
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1 tbsp Lee Kum Kee Sesame Oil
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5 g Spring Onion, chopped
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1 pc Eggplant, sliced two inches
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1 tsp McCormick Black Pepper Ground
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3 tsp McCormick Smoked Paprika
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500 ml Crisco Canola Oil
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134 g Lechon Belly, prepared and bacon sliced
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125 g Clara Olé Guava Jelly
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½ tsp McCormick Iodized Salt
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1 tsp Tabasco® Chipotle Pepper Sauce
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½ tsp McCormick Cayenne Pepper
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60 ml Water
Directions
Steps
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1
Done
|
Cook San Remo Risoni Pasta according to packaging instructions and strain. |
|
2
Done
|
In a medium non-stick pan, saute garlic in Crisco Canola Oil until golden brown. Toss in cooked San Remo Risoni Pasta and Lee Kum Kee Sesame Oil. |
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3
Done
|
Season eggplant with McCormick Black Pepper Ground and Smoked Paprika. Grill and set aside. |
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4
Done
|
Dilute Clara Ole Guava Jelly in water over medium heat, add Tabasco Chipotle Pepper Sauce and a dash of McCormick Cayenne Pepper. Reduce until thicken. |
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5
Done
|
Fry the sliced Lechon Belly until crispy and brush with the spicy Guava Glaze. |
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6
Done
|
Assemble in a plate of your choice and serve. |
