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Pork belly & rice noodle salad
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For the pork
700g piece pork belly joint
1 tbsp five spice powder
1 tbsp dark soy sauce
For the dressing
3 tbsp Cooks’ Ingredients Nam Pla Fish Sauce
3 tbsp Cooks’ Ingredients Chinese Rice Vinegar
1 tbsp light brown soft sugar
1 clove garlic, finely chopped
1 red chilli, deseeded and finely chopped
Finely grated zest and juice 1 lime
For the salad
225g pack rice vermicelli noodles
100g beansprouts, blanched
100g spinach leaves, roughly chopped
1 bunch salad onions, trimmed and finely chopped
½ x 25g pack mint, roughly chopped
½ x 28g pack coriander, roughly chopped
1. Preheat the oven to 160°C, gas mark 3. Unroll the pork joint. Make several extra score marks in the skin with a very sharp knife. Rub the 5 spice powder all over the skin, pressing it into the score marks. Place into a small roasting tin, spoon over the soy sauce, then cover loosely with foil and roast for 45 minutes.
2.Increase the temperature to 190°C, gas mark 5. Remove the foil from the pork and roast for a further 45-50 minutes until cooked through. Leave to rest for 5-10 minutes.
3.Meanwhile, place all the ingredients for the dressing in a small pan, bring to a simmer for 1-2 minutes until the sugar has dissolved. Remove from the heat and leave to cool.
4. Place the rice noodles in large bowl, cover with boiling water and leave to stand for just 2 minutes. Drain well, run under cold water and drain again. Place in a large bowl and toss together with the beansprouts, spinach leaves, salad onions, herbs and half the dressing. Spoon the noodles into individual serving bowls. Place the salad on the noodles. Cut the pork into slices and place on top, then spoon over a little more dressing to serve.
Typical values per serving:
This recipe was first published in April 2018.