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Spicy pandan-yogurt rice with crisp roast pork belly

  • 20minutes

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Source: casaveneracion.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, B1, C, P
MineralsNatrium, Fluorine, Chromium, Silicon, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 c. of long-grain rice

  2. 3 c. of broth, preferable homemade

  3. 1 c. of plain yogurt

  4. salt and ground black pepper, to taste

  5. 1/2 tsp. of fennel seeds

  6. 1/2 tsp. of ground cumin

  7. 1/2 tsp. of pepper flakes

  8. 1 tsp. of ground turmeric

  9. a pinch of ground cinnamon

  10. 2 to 3 pandan leaves

  11. cooked lechon kawali (click here , here and here ) for four persons

  12. finely sliced onion leaves

  13. crisp fried onion slices

  14. toasted garlic bits

Instructions Jump to Ingredients ↑

  1. Rinse the rice as you normally would. Drain. Put in the rice cooker. Pour in the broth. Add the yogurt, salt, black pepper, fennel seeds, cumin, pepper flakes, turmeric and cinnamon. Stir to combine. Twist the pandan leaves to form a knot. Add to the rice. Cook.

  2. When the rice is almost ready, prepare the lechon kawali by chopping the meat into bite-size pieces.

  3. Then, assemble the dish.

  4. When the rice is one done, rake with a fork to fluff.

  5. Scoop the rice into individual bowls. Top with lechon kawali. Garnish with onion leaves, crisp onion slices and toasted garlic bits.

  6. Dig in and have a wonderful meal.

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