Crispy Pork Belly & Mango Salad
Prep time: 1 hr
Cooking time: 20 mins
Serves: 4
Ingredients:
- 250g Pad Thai noodles
- 700g approx. Pork Belly
- 1 Large Mango
- ¼ Red Cabbage
- ½ Bunch coriander
- ½ Tbsp Chili Flakes (optional)
- 2 Tbsp Sweet Chili Sauce
- 2 Tbsp Soy Sauce
- 1 ½ Tbsp Rice Vinegar
- 1 ½ tsp sesame oil
- ½ Lime Juice
Method:
- Bring a medium size pot with salted water to the boil. Once boiled, turn off the heat and add the noodles to the water. Let them sit in the water for 10min until soften stirring sometimes.
- Pat dry the pork belly and cut it into 1cm thick strips lengthways and leaving them attached to one end of the belly.
- Season with salt and place it on an air fryer at 190°C for 1hr.
- Meanwhile, cut the cheeks of the mango, then cut the cheek into 3 pieces and remove the skin. Finely slice the mango pieces and place into a mixing bowl.
- Finely slice the red cabbage using a mandolin if possible and place it into the bowl.
- Drain the noodles and refresh them under cold water until room temperature. Add to the bowl.
- Wash and finely chop the coriander reserving some leaves for garnishing. Add to the bowl.
- Make the dressing by mixing the sweet chili sauce, soy sauce, rice vinegar, sesame oil and the juice of half a lemon. Mix well and add ¾ of the dressing to the salad. Use the rest of the dressing for the pork.
- Once pork is ready golden brown and crispy, remove from the air fryer and cut it into approx.3cm pieces. Add the pork to the salad and drizzle the pork with the remaining dressing. Serve at room temperature.
