BBQ & Grill
Pork belly noodle salad
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:
- 5 spring onions, roughly chopped
- 4 garlic cloves, crushed
- 2 thai shallots, roughly chopped
- 5 tbsp dark soy sauce
- 5 tbsp fish sauce
- 500g/1lb 2oz pork belly, cut into 2cm/¾in strips
- 5 tbsp fish sauce
- 5 tbsp rice vinegar
- 1 tbsp soft brown sugar
- 1 red chilli, finely chopped
- 1 garlic clove, finely chopped
- 1 lime, zest and juice
- 1 x 200g packet thin rice noodles, cooked according to packet instructions, drained and rinsed in cold water
- 100g/3½oz beansprouts
- 100g/3½oz chinese lettuce, shredded
- 100g/3½oz chinese broccoli leaves
- handful fresh thai mint leaves
- handful fresh thai basil leaves
Directions:
- 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.