This recipe is deliciously rich, therefore a little goes a long way. Pair the decadent crispy pork belly with simple plain rice or incorporate them into a crunchy salad to lighten the meal.
1 packet vermicelli noodles
300g pork belly strips, cut into 3cm cubes
¼ cup honey
2 tablespoons soy sauce
4 cloves garlic, finely minced
Crisp lettuce leaves
1 cucumber, sliced
Handful cherry tomatoes, halved
1 x long red chilli, thinly sliced
- Bring a pot of water to the boil. Add noodles and cook for 3 minutes or until cooked through. Drain, set aside.
- Heat a dry fry pan over high heat and add pork pieces. Cook, turning every 4-5 minutes or until golden brown on all sides and the fat has rendered. Remove from the pan, drain excess fat and return to a medium heat.
- Add honey, soy and garlic to the pan and bring to the boil, reduce until slightly thickened before returning pork to pan. Toss pork in the sauce to coat and warm through.
- Toss together lettuce, cucumber, and chilli with 1 teaspoon of red wine vinegar, salt and pepper and divide between plates with noodles, top with pork and serve.
- The pork will shrink as it cooks so ensure you cut it into large cubes to prevent it from drying out before it cooks through
- Cooking the pork before adding the sauce will stop the honey from burning before the pork is cooked
- If the sauce becomes too thick or sticks to the pan, use a small amount of water to loosen it
- Chicken thigh can be used in place of pork
- Premade honey soy sauce can be used
- Can be served with rice instead of noodle salad
- Any green vegetables or salad can be served on the side