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Mothers Day Soy Sauce Butter Pasta with Pork Belly

Soy Sauce Butter Pasta with Pork Belly

  • Difficulty Level: 1
  • Serves Serves: 4
  • Preparation

    2mins

  • Cooking

    13mins

Festival Holiday Asian Food Fusion Rice or Noodle Pork Dinner Lunch Less Than 15 mins Less Than 30 mins Less Than 60 mins Easy Recipes

What You Will Need

Ingredients

  • 300g Spaghetti, uncooked
  • 250g Pork belly quick cook slices
  • 3 tsp Lee Kum Kee Seafood XO Sauce
  • 4 tsp Lee Kum Kee Minced Garlic
  • 2 tsp Lee Kum Kee Chilli Garlic Sauce
  • 75g White wine
  • 3 tbsp Butter
  • 3 tbsp Lee Kum Kee Premium Soy Sauce
  • 20g Coriander stalks and leaves, finely chopped
  • 2 Shallots, finely chopped

Made with
Lee Kum Kee products

Minced Garlic 213g

Cooking and Dipping Sauces

Minced Garlic
Chilli Garlic Sauce 226g

Chilli Sauce

Chilli Garlic Sauce
Premium Soy Sauce 500 ml naturally brewed icon

Soy Sauce

Premium Soy Sauce
Chiu Chow Style Chili Oil_250G

Chilli Sauce

Chiu Chow Style Chilli Oil
Seafood XO Sauce 80g

Gourmet Sauce

Seafood XO Sauce

How to make it

  1. 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.

  2. 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.

  3. 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.