450g (1lb) Pork belly rasher slices
5mlsp (1tsp) Oil
5mlsp (1tsp) Sesame oil
Handful mixed salad leaves
2 x 15mlsp (2tbsp) Fresh coriander leaves
225g (8oz) Cooked rice noodles
50g (2oz) Mange tout, sliced
50g (2oz) Sugar snap peas, cut in half
3 Spring onions, thinly sliced
¼ Cucumber, cut into sticks
15mlsp (1tbsp) Maple syrup
15mlsp (1tbsp) Pineapple juice (or any fruit juice)
Small splash sesame oil
Take pork belly rasher slices, cut off the rind and any excess fat. Cut into small 1cm cubes.
Heat oils in a pan and cook the pork until very crispy and golden. Remove from pan, place on a plate with kitchen paper and drain off any excess oil.
Toss together in a large bowl the leaves, noodles and vegetables.
Whisk together in a jug the dressing ingredients.
Top the salad with the crispy pork, and then drizzle with dressing and serve.