Ingredients
- Pork Belly 400g
- Olive oil
- Sea salt
- Sweet Potato Noodles 100g
- Mango 2 cheeks sliced
- Purple cabbage 1/4 thinly sliced
- Red capsicum 1/2 thinly sliced
- Coriander 1/2 bunch, roughly chopped
- 2 tbs soy sauce
- 1 and 1/2 tbs rice wine vinegar
- 1 and 1/2 tsp sesame oil
- 2 tbs sweet chilli sauce
- 1/4 cup of crush nuts
- Half long red chilli, thinly sliced
- Edamame (peeled) 200g
- Juice of half a lime
Method
- Pat down pork belly with a paper towel and slice into thin strips whilst leaving it connected as one end. Drizzle with desired amount of oil and sea salt.
- Place in air fryer for 60 minutes at 180 deg
- In a large bowl, combine mango, capsicum, coriander, edamame and cabbage.
- Bring a medium pot of salted water to the boil and cook noodles for 10 minutes. Once cooked rinse in cold water and add to large bowl.
- In a small bowl mix soy sauce, vinegar, sweet chilli sauce, juice of lime and sesame oil. Mix through salad ingredients whilst leaving a small amount for serving.
- Once pork has finished cooking, cut into bite size pieces.
- Serve salad with pork on top. Drizzle with sauce and garnish with peanuts, chilli and additional coriander
Product used in recipe
- OBAP - OBAP SWEET POTATO NOODLES
- ABC - ABC SESAME OIL 195ML
- OBENTO - OBENTO SAUCE - RICE WINE VINEGAR
