Crispy Pork And Noodle Salad With A Sweet Maple Dressing
cooking time
10 minutes
cooking skill
Easy
serves
4 people
Ingredients
- 450g pork belly rasher slices, excess fat and rind removed and cut into 1cm cubes
- 1 teaspoon oil
- 1 teaspoon sesame oil
- Handful mixed salad leaves
- 2 tablespoons fresh coriander leaves
- 225g cooked rice noodles
- 50g mange tout, sliced
- 50g sugar snap peas, cut in half
- 3 spring onions, thinly sliced
- ¼ cucumber, cut into sticks
For the Dressing
- 1 tablespoon maple syrup
- 1 tablespoon pineapple juice (or any fruit juice)
- 1 small splash sesame oil
Method
1
Heat the oils in a pan, season the pork and cook for 10-15 minutes or until very crispy and golden. Remove from pan, place on a plate lined with kitchen paper and drain off any excess oil.
2
In a large bowl toss together the noodles and vegetables.
3
In a small jug or clean jam jar, whisk together the dressing ingredients.
4
Top the salad with the crispy pork, drizzle over the dressing and serve.
Additional Information
Alternatively, leave the pork belly rashers as slices, season and cook on a prepared BBQ for a total of 1 hour (over indirect heat), turning every 20 minutes. Cut into 1cm cubes and continue to follow the remaining recipe steps from step 2.
