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| Kagoshima Pork Rice Vermicelli served with Tomato Soup |
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| Kagoshima Pork Rice Vermicelli served with Tomato Soup |
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Ingredients
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| Del Monte Peeled Diced Tomato 1 can, Del Monte Whole Kernel Corn some, Kagoshima Pork 6 slices, Rice Vermicelli 200g (soaked), Stock 350ml, Gumbo 2 pcs |
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Marinade
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| Salt 1 tsp, Sugar 1 tsp |
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Steps
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Pour stock and diced tomatoes into pan. Cook over medium-high heat and then cook over low heat for 10 minutes. |
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Cook over medium-high heat again. Put seasoning, rice vermicelli and kagoshima pork until cooked. Sprinkle with corn and gumbo. Ready to serve.
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