Pork belly noodle salad
- Prepare
- overnight
- Cook
- 10 to 30 mins
- Serve
- Serves 4
- Dietary
- Dairy-freeEgg-free
Lime, mint and basil bring a refreshing twist to rice noodles and rich pork belly. Perfect all year round, but this would really impress at a summer BBQ.
Ingredients
For the marinade
- spring onions: 5 spring onions, roughly chopped
- garlic: 4 garlic cloves, crushed
- shallots: 2 Thai shallots, roughly chopped
- soy sauce: 5 tbsp dark soy sauce
- fish sauce: 5 tbsp fish sauce
- pork belly: 500g/1lb 2oz pork belly, cut into 2cm/¾in strips
For the dressing
- fish sauce: 5 tbsp fish sauce
- rice vinegar: 5 tbsp rice vinegar
- brown sugar: 1 tbsp soft brown sugar
- chilli: 1 red chilli, finely chopped
- garlic: 1 garlic clove, finely chopped
- : 1 lime, zest and juice
For the salad
- rice noodles: 1 x 200g packet thin rice noodles, cooked according to packet instructions, drained and rinsed in cold water
- beansprouts: 100²µ/3½´Ç³ú beansprouts
- lettuce: 100²µ/3½´Ç³ú Chinese lettuce, shredded
- broccoli: 100²µ/3½´Ç³ú Chinese broccoli leaves
- mint: handful fresh Thai mint leaves
- Thai basil: handful fresh Thai basil leaves
Method
In a large bowl, mix together the spring onions, garlic, shallots and soy and fish sauces. Add the pork and stir to coat. Cover and put in the fridge to marinate overnight.
In a small saucepan, simmer the dressing ingredients together over a low heat until the sugar has dissolved. Leave to cool.
Preheat the grill to a medium-high heat.
Place the pork belly strips on to the grill pan and cook the pork for 3–4 minutes on each side, or until cooked through and slightly charred on both
sides. (Alternatively, you can cook this on a preheated barbecue.)In a large bowl, toss together the cooked noodles, beansprouts, salad leaves, herbs and half the dressing.
Divide the noodle salad between four plates and place the pork on top. Drizzle over the remaining dressing and serve.
