Ingredients
-
1 kg Pork Belly Slab
-
300 g Lee Kum Kee Chicken Marinade
-
100 g Batwan, washed and cleaned
-
100 g Water
-
Couscous Balls
-
250 g San Remo Couscous
-
30 g White Onion, chopped
-
200 g Cashews
-
125 g Parmesan Cheese
-
30 g Parsley, chopped
-
750 ml Water
-
50 g Lee Kum Kee Chicken Soup Base for Hotpot
Directions
Steps
|
1
Done
|
Pour Lee Kum Kee Chicken Marinade, water and batwan into a pot. |
|
2
Done
|
Bring to a boil and add the pork belly slab. Lower the heat to simmer. Cover the pot. Cook for 1- 2 hours. |
|
3
Done
|
Slice into serving portions. Serve hot. |
|
4
Done
|
Couscous BallsChop cashew into bits and roast in oven for 5 mins until crispy. |
|
5
Done
|
Chop the onions. |
|
6
Done
|
Boil water in a pan and Lee Kum Kee Chicken Marinade. Cook San Remo Couscous for 15 minutes. |
|
7
Done
|
Add onions, cashew parmesan cheese & parsley. Mix well. |
|
8
Done
|
Set aside and let cool. Mold into balls. |
