Serves 4-6
Hoisin Glazed Pork Belly Strips
600 grams pork belly strips/slices
⅓ cup hoisin sauce
1 teaspoon sesame oil
¼ teaspoon chinese five spice
1 large pinch table salt
Salad
150 grams medium rice stick noodles
1 baby cos lettuce, roughly chopped
½ cup mung beans
1 carrot, julienned
1 capsicum, thinly sliced
½ small red onion or ¼ medium, thinly sliced
⅔ pineapple, core and skin removed, cut into chunks
1 green chilli, thinly sliced, optional
1 cup loosely packed coriander leaves
½ cup mint leaves
1 reed avocado, sliced
Dressing
¼ cup rice wine vinegar
3 tablespoons soy sauce
2 tablespoons lime juice
2 tablespoons sriracha sauce
2 teaspoons sesame oil
2 teaspoons caster sugar
1 clove garlic, finely grated
2 tablespoons sesame seeds, toasted
To Finish
2 teaspoons toasted sesame seeds
½ teaspoon Thai fried garlic chips
Heat the oven to 180ºC fan bake and line an oven tray with baking paper.
Place the pork strips onto the prepared tray. In a small bowl, mix together the glaze ingredients. Brush over all sides of the pork strips, reserving ⅓ to brush over later,
Place the pork in the oven and bake for 20 minutes. Turn the pork strips over and brush with remaining glaze. Bake for a further 15-20 minutes or until crispy and caramelised. Keep an eye on the pork, the glaze can burn easily. Cook time will vary depending on the thickness of your pork strips, check they’re cooked through once caramelised.
While the pork is cooking, prepare the salad ingredients.
Bring a large pot of salted water to the boil. Add the noodles and cook using packet instructions or until tender.
Drain the noodles then run under cool water and transfer to a large bowl. Add the salad ingredients to the bowl, except for the avocado.
Cut the pork belly strips into bite sized pieces, discard any small bones. Then, add to the salad and toss to combine.
In a small bowl, mix together the dressing ingredients. Pour over the salad and toss again.
Transfer the salad to a serving dish and top with slices of reed avocado. Finish with extra sesame seeds and fried garlic chips.
Serve warm or at room temperature.
This recipe was created for The Avo Tree by Olivia Galletly The Hungry Cook
