Lime, mint and basil bring a refreshing twist to rice noodles and rich pork belly. Perfect all year round, but this would really impress at a summer BBQ.
Ingredients
For the marinade
- 5 spring onions, roughly chopped
- 4 garlic cloves, crushed
- 2 Thai shallots, roughly chopped
- 5 tbsp dark soy sauce
- 5 tbsp fish sauce
- 500g/1lb 2oz pork belly, cut into 2cm/¾in strips
For the dressing
- 5 tbsp fish sauce
- 5 tbsp rice vinegar
- 1 tbsp soft brown sugar
- 1 red chilli, finely chopped
- 1 garlic clove, finely chopped
- 1 lime, zest and juice
For the salad
- 1 x 200g packet thin rice noodles, cooked according to packet instructions, drained and rinsed in cold water
- 100g/3½oz beansprouts
- 100g/3½oz Chinese lettuce, shredded
- 100g/3½oz Chinese broccoli leaves
- handful fresh Thai mint leaves
- handful fresh Thai basil leaves
Method
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In a large bowl, mix together the spring onions, garlic, shallots and soy and fish sauces. Add the pork and stir to coat. Cover and put in the fridge to marinate overnight.
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In a small saucepan, simmer the dressing ingredients together over a low heat until the sugar has dissolved. Leave to cool.
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Preheat the grill to a medium-high heat.
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Place the pork belly strips on to the grill pan and cook the pork for 3–4 minutes on each side, or until cooked through and slightly charred on both
sides. (Alternatively, you can cook this on a preheated barbecue.) -
In a large bowl, toss together the cooked noodles, beansprouts, salad leaves, herbs and half the dressing.
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Divide the noodle salad between four plates and place the pork on top. Drizzle over the remaining dressing and serve.
Source: BBC
