Cook spaghetti as per pack directions. While that’s cooking, in a hot non-stick pan or wok, quick fry pork belly, adding Seafood XO sauce at the end. Set aside.
In the same hot wok or pan that you cooked the pork belly (retaining pan leftovers), cook Lee Kum Kee Minced Garlic, Lee Kum Kee Chilli Garlic Paste until the garlic starts to caramelize, add wine and allow to reduce to about half. Add butter and stir through till it melts. Add Lee Kum Kee Premium Soy Sauce, mixing well.
By this time, the spaghetti should be cooked. Drain (retain some pasta liquid) and quickly toss into the pan along with coriander, shallots and pork belly. Season with salt & pepper to taste (if required). Fold gently and serve in a large family style bowl garnished with herbs. Serve with Lee Kum Kee Chiu Chow Style Chilli Oil.