Ingredients
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1 kg Pork belly slab
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300 g Lee kum kee chicken marinade
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100 g Batwan washed and cleaned
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100 g Water
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Couscous Balls
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250 g San remo couscous
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30 g White onion chopped
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200 g Cashews
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125 g Parmesan cheese
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30 g Parsley chopped
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750 ml Water
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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. |
