Crispy Pork Slices with Crispy Salad Leaves

Crispy Pork Slices with Crispy Salad Leaves

Ingredients

  • 1 Bag of Florette Crispy
  • 450g Pork Belly Rasher Slices
  • 1tsp Sesame Oil
  • 1 tsp Five Spice
  • 225g Cooked Egg Noodles
  • 100g Sugar Snap Peas (cut in half)
  • 2 Shallots (thinly sliced)
  • 1/2 Cucumber (cut into sticks)
  • For the dressing:
  • 1tbsp Maple Syrup
  • 1tbsp Orange Juice
  • 1 Small Splash of Sesame Oil
  • 1 tbsp Toasted Sesame Seeds

Directions

  1. Take pork belly rasher slices and cut off the rind and any excess fat. Cut into small 1cm (½in) cubes.
  2. Heat the oil in a pan and cook the pork until very crispy and golden. Remove from the pan, place on a plate with kitchen paper and drain off any excess oil.
  3. Add the shallots and sugar snap peas and noodles to the pan and fry for 2 minutes.
  4. Toss together in a large bowl the leaves, noodles, vegetables and cucumber.
  5. Whisk the dressing ingredients together in a jug.
  6. Top the salad with the crispy pork, and then drizzle with dressing and toasted sesame seeds and serve with a chilled glass of lager.