Crispy pork and noodle salad
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
- ¼ cucumber, cut into sticks
- dressing
- 1tbsp maple syrup
- 1tbsp pineapple juice (or any fruit juice)
- small splash sesame oil
Each serving contains 450 calories, 4g sugar, 29g fat, 9g saturates and 0.3g salt.
Method
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 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 the dressing ingredients together in a jug.
Top the salad with the crispy pork, and then drizzle with dressing and serve.
http://bit.ly/K9L3nY