Finished with a sweet maple syrup dressing this salad is packed full of flavour. A great dish for a balmy summer evening or weekend lunch with friends.
Serves 4
Cooking Time 10 mins
What To Do:
- 450g (1lb) Pork belly rasher slices
- 5mlsp (1tsp) Oil
- 5mlsp (1tsp) Sesame oil
- Handful mixed salad leaves
- 2 x 15mlsp (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
For the dressing:
- 15mlsp (1tbsp) Maple syrup
- 15mlsp (1tbsp) Pineapple juice (or any fruit juice)
- Small splash sesame oil
What To Do:
- 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.
Recipe from Lovepork.co.uk