Lime and coconut pork belly salad
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Stuart West
Lime and coconut pork belly salad
Dressed with loads of lime, this veggie-packed noodle salad is a great base for shredded chicken, juicy prawns or stir-fried tofu if you don’t eat pork
Serves: 4
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
1139Kcal
Fat
56gr
Saturates
16gr
Carbs
81gr
Sugars
26gr
Fibre
5gr
Protein
76gr
Salt
4.7gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
For the pork belly
- ◆ 750g pork belly slices
- 3 tbsp dark brown sugar
- 1 tbsp fish sauce
- 3 tbsp tamari or soy sauce*
- 1⁄2 tsp chilli flakes
- 500ml coconut water
For the salad
- 225g instant rice noodles (we used Mama)
- 300g frozen edamame
- 1 cucumber, shaved into ribbons
- bunch spring onions, finely chopped
- 1 x 30g pack coriander, roughly chopped
- 75g roasted peanuts, chopped
- lime wedges, to serve
For the dressing
- 15g root ginger
- 1 garlic clove
- 2 tbsp sesame oil
- juice of 4 limes
- 1 tbsp fish sauce
- 1 tbsp light brown sugar
Step by step
- For the pork, cut the belly slices into chunky pieces and fry in a deep frying pan for 6-8 minutes until starting to turn golden; you shouldn’t need any oil. Remove and set aside. Add the sugar, fish sauce, tamari or soy sauce and chilli flakes to the pan and heat until melted. Bring to a simmer and bubble for 2-3 minutes, then return the pork to the pan and coat in the syrupy liquid. Add the coconut water to the pan and bring to a simmer. Continue to simmer for 30-40 minutes, stirring occasionally, or until the liquid has almost all evaporated, leaving a syrupy coating sauce on the pork.
- Meanwhile, make the noodle salad. For the dressing, grate the ginger and garlic and mix with the rest of the dressing ingredients; set aside. Put the noodles in a large heatproof bowl; cover with boiling water. Soak for 3 minutes and then drain, rinsing with cold water until cool. Return to the bowl and drizzle over the dressing.
- Blanch the edamame for 2-3 minutes, then drain and refresh in cold water. Add to the noodles with the cucumber ribbons, spring onions and two-thirds each of the coriander and the peanuts. Toss to combine.
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To serve, divide the noodles among bowls and top with the sticky pork. Garnish with the reserved coriander and peanuts and serve with lime wedges for squeezing over.
*Use tamari, not soy, if required for gluten-free, and make sure your noodles are suitable.
