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    Ingredients
    1kg rindless Pork Belly Strips
    2 Tbsp rice wine vinegar
    2 Tbsp sweet soy sauce
    2 Tbsp light soy sauce
    3 garlic cloves (finely chopped)
    2 small red chilli (finely slices, seeds removes)
    2 tsp black sesame
    ½ tsp cracked black pepper

    Crispy noodle salad
    50g crispy wheat noodles
    2 shallots
    ½ red onion
    ½ red capsicum
    ½ carrot
    2 large cabbage
    2 sprigs coriander
    1 sprig mint

    Dressing
    1 tsp sesame oil
    1 teaspon soy sauce
    1 lime
    Salt and pepper
    Directions
    Marinate pork belly strips for at least 2 hrs (preferably overnight)

    Turn grill to high and grill pork for 6 minutes each side, or until just cooked through. Pork will be golden and flesh will start to crisp up.

    (Alternatively, turn oven to 150°c, cover pork with foil and slow roast for 1.5 hours)

    Cut all vegetables into batons (julienne) and roughly chop herbs

    Mix the dressing in a separate bowl, then add to coleslaw mix along with the crispy noodles.


    Cooking Time: >1 hr
    Dish Type: Salad,Slow Cook
    Occasion: Entertaining,Sunday Lunch
    Special Diets: None
    Cuisine: Asian
    Kids Friendly: Probably not