Directions

To Prep

1. Mix all the ingredients for the sauce and set aside.
2. Cut the roots of the coriander into 3cm pieces, and the stems and leaves into 9cm pieces. Set aside.

To Cook

1. In a claypot, heat the cooking oil over medium heat.
2. Lay the pork belly at the bottom of the claypot.
3. Add the garlic, ginger, peppercorns and coriander roots. Turn the heat up to medium-high and stir-fry until they become fragrant.
4. Add the glass noodles, chicken stock and sauce, and stir until evenly mixed. Cover and simmer for 1-2min.
5. Add the prawns and top with the coriander stems and leaves. Drizzle sesame oil over.
6. Cook on medium heat for 10 min or until the prawns and vermicelli are fully cooked. If the sauce dries up while the dish is cooking, add more chicken stock.