Crispy pork and noodle salad recipe

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  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 408 calories / serving
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Crispy Pork and Noodle salad with a Sweet Maple Dressing 2 hero

Take pork belly rasher slices, cut off the rind and any excess fat. Cut into small 1cm (½in) cubes.

Heat oils in a pan and cook the pork until very crispy, golden and cooked through. 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 the dressing ingredients together in a jug.

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

See more Pork recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 450g (1lb) pork belly rasher slices
  • 1tsp oil
  • 1tsp sesame oil
  • handful mixed salad leaves
  • 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
  • ΒΌ cucumber, cut into sticks
  • dressing

  • 1tbsp maple syrup
  • 1tbsp pineapple juice (or any fruit juice)
  • small splash sesame oil
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  • Energy 1701kj 408kcal 20%
  • Fat 26g 37%
  • Saturates 8.7g 44%
  • Sugars 6.7g 7%
  • Salt 0.2g 3%

of the reference intake
Carbohydrate 19.9g Protein 23.8g Fibre 1.2g

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