Crispy Pork And Noodle Salad With A Sweet Maple Dressing

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Great for a packed lunch: belly pork chunks are mixed with noodles and salad leaves, set off with a soy and maple dressing.

Prep time: 15 mins

Cook time: 10 mins

Serves: 4

Cooking Skill: Easy

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

Step 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.

Step 2

In a large bowl toss together the noodles and vegetables.

Step 3

In a small jug or clean jam jar, whisk together the dressing ingredients.

Step 4

Top the salad with the crispy pork, drizzle over the dressing and serve.

Tips and Serving Suggestions

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.

Method

Step 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.

Step 2

In a large bowl toss together the noodles and vegetables.

Step 3

In a small jug or clean jam jar, whisk together the dressing ingredients.

Step 4

Top the salad with the crispy pork, drizzle over the dressing and serve.

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