Crispy Pork And Noodle Salad With A Sweet Maple Dressing

Cooking time:

Serves:4 people

Rating: 3 votes, average: 2.67 out of 53 votes, average: 2.67 out of 53 votes, average: 2.67 out of 53 votes, average: 2.67 out of 53 votes, average: 2.67 out of 5


Ingredients

  • 450g (1lb) Pork belly rasher slices
  • 5mlsp (1tsp) Oil
  • 5mlsp (1tsp) Sesame oil
  • Handful mixed salad leaves
  • 30g (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
  • Dressing

  • 15mlsp (1tbsp) Maple syrup
  • 15mlsp (1tbsp) Pineapple juice (or any fruit juice)
  • 1 Small splash sesame oil

Method

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.

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