Crispy Pork And Noodle Salad With A Sweet Maple Dressing

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.