Recipes
Spaghetti Panang & BBQ Pork
Ingredients
Pork collar
200g
J-Lek BBQ Sauce for Grilled
for topping
Cooked spaghetti
160g
J-Lek Panang Curry Paste
40g
Vegetable oil
10g
Whipping cream
50g
Water
150g
Fish sauce
18g
Coconut sugar
20g
Sliced kaffir lime leaves
3g
Red spur chili
for garnish
BBQ Sauce for Grilled
Available sizes: 340g, 1L, 1kg
Step-by-Step Directions
Step 1
Heat a pan and add vegetable oil. Stir-fry the curry paste until fragrant, then pour in the water.
Step 2
Pour in the whipping cream. Season with fish sauce and palm sugar, then add the sliced kaffir lime leaves.
Step 3
Add the cooked spaghetti and toss to coat evenly, or alternatively, you can pour the sauce over the plated spaghetti.
Step 4
Garnish with red spur chili, sliced kaffir lime leaves, and a drizzle of whipping cream. Serve alongside grilled pork topped with J-Lek BBQ Sauce for Grilled.
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