Asian-Inspired Pork Fillet by Marc Pugh
Prep time: 15 mins
Cooking time: 45 mins
Not Too Tricky
Serves:
4
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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