Sticky pork belly salad

Method Print recipe

1. Pre heat the oven to 160, skin the pork belly and seal in a hot pan, make liter of stock as per instructions, place the pork belly in a oven tray.
2. Cover with stock and cover with parchment paper and foil and cook until 75 c depending on the oven time will vary.
3. Take out the belly and drain any stock slice the pork put to one side.
4. Soak the noodle for 1/2 an hour, slice the spring onion, radish, chili and pak choi, julienne the carrot and cucumber, chop the coriander.
5. Pre heat two frying pans with a little oil in each in one. Add the stir fry vegetable and pak choi then the noodles cook until vegetables are still tender.
6. In other pan add garlic, ginger, soy, tamarind and pork belly. Fry until golden and liquid reduced.
7. Plate up the noodle, add the pork and garnish with the radish, carrot, cucumber chili spring onion and coriander.