Ingredients

500 g Pork belly, cut in bite sized pieces
1 Tbsp Seven Colours Grill Seasoning™
1 Tbsp Oil
1 medium Onion, diced
1 Red pepper, julienned
1 tsp Garlic, chopped
¼ cup Soy sauce
¼ cup Hoisin sauce
1 cup Chicken stock
2 Tbsp Butter
2 cups cooked Penne pasta
1 tsp Parsley

Method

Season the pork belly with Seven Colours Grill Seasoning™. Heat oil in a pot, add the meat and cook until crisp.
Drain some of the oil, leaving about 2 Tbsp.
Add onion, red pepper and garlic, cook for about 2 minutes, then add soy and hoisin sauces.
Add the chicken stock and butter. Cook until reduced by half.
Add pasta and mix until well coated.

Garnish with chopped parsley.