Crispy Pork Belly Noodle Salad
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Ingredients
- 1 box Three Aussie Farmers Slow Cooked Pork Belly (540g)
- 250g packet vermicelli bean thread noodles
- 200g packet shredded carrot
- 2 Lebanese cucumbers, halved lengthways, thinly sliced
- ½ red onion, thinly sliced
- 1 cup coarsely chopped fresh coriander
- 1 cup coarsely chopped fresh mint
- 1 cup coarsely chopped salted peanuts
DRESSING
- ½ cup lime juice
- 1/3 cup fish sauce
- ¼ cup sweet chilli sauce
Method
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Cook pork according to directions on packet. Cut into 3cm pieces. Meanwhile, place noodles in a heatproof bowl. Cover with hot tap water. Stand for about 15 minutes, or until tender. Drain. Rinse under cold water. Drain well.
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To make dressing, combine all ingredients in a small jug. Whisk well.
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Transfer noodles to a large bowl. Cut into shorter lengths, using kitchen scissors. Add carrot, cucumbers, onion, coriander, mint and peanuts. Toss well.
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To serve, pour dressing over salad. Toss well. Top with pork.
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