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.