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 ole 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. |
|
3
Done
|
Season eggplant with McCormick Black Pepper Ground and Smoked Paprika. Grill and set aside. |
|
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. |
