Sticky Asian Pork Belly Noodle Salad
Sticky, sweet pork belly, served over a classic Asian salad brimming with little gem lettuce, cucumber, chilli, spring onion, mint and coriander. Finished with crushed roasted peanuts and a zippy ginger, sesame and soy dressing.
Ingredients for 2 people
You'll also need
Salt, Sugar (or dietary alternatives)
Cooking instructions
Instructions for 2 portion recipe.
Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6
Pat the pork belly dry with kitchen paper
Score the fatty side of the pork belly in a criss-cross pattern by drawing a sharp knife through the skin, deep enough to reach the meat below
Season with a very generous pinch of salt and rub it deep into the criss-cross pattern
Heat a large, wide-based pan (preferably non-stick) over a very high heat
Once very hot, add the pork belly, fat side down and cook for 4 min or until coloured and crispy, then flip and cook for 2 min on the other side
Once done, transfer the pork to a tin foil lined baking tray and put the tray in the oven for 40 min
Meanwhile, boil a kettle
Add the wholewheat noodles to a pot and cover with boiled water until fully submerged
Bring to the boil over a high heat and cook for 5-7 min or until tender with a slight bite, then drain and run under cold water until cooled
Once cooled, set aside for later
Meanwhile, combine the chilli jam with 2 [4] soy sauce sachets (you'll use the rest later!) in a small bowl – this is your pork glaze
Bash the roasted peanuts with a rolling pin until they are finely crushed (keep them in the bag so you don't lose any!)
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger
Combine the chopped ginger, rice vinegar, remaining soy sauce, toasted sesame oil and 1 tsp [2 tsp] sugar – this is your dressing
Rip the little gem[s] and chop the cucumber into rough, bite-sized pieces
Trim, then slice the spring onion[s] finely
Top, tail, peel and grate the carrot[s]
Pick the coriander and mint leaves from the stalks and chop them roughly
Cut the red chilli[es] in half lengthways, de-seed (scrape the seeds out with a teaspoon) and chop into thin strips
Add all of the above to a large salad bowl with the cooled noodles
Once the pork has had 40 min, remove the tray from the oven and spoon over the pork glaze
Sprinkle over the crushed peanuts and return the tray to the oven for 5-7 min (scrunch the foil edges up to stop the glaze escaping!)
Once done, remove the pork from the oven, leave to rest for 5 min, then slice it finely
Dress the noodle salad with the dressing
Serve the sticky Asian pork over the noodle salad and drizzle with any remaining glaze and crushed nuts
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, fish, gluten, mustard, nut, peanut, sesame, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
The recipe box with more choice than ever
Over 143 million delicious meals have been cooked and enjoyed by Gousto lovers since 2013.
