Ingredients

• 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
• 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
• 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

Directions

• 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.
• In a small saucepan
• simmer the dressing ingredients together over a low heat until the sugar has dissolved. Leave to cool.
• Preheat the grill to a medium-high heat.
• 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 bothsides. (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.
• Divide the noodle salad between four plates and place the pork on top. Drizzle over the remaining dressing and serve.