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Five-spice belly pork with mango, pickled ginger and glass noodle salad

Five-spice belly pork with mango, pickled ginger and glass noodle salad is a salads recipe made with Chicken Stock, Soy Sauce, Palm Sugar, Plum Sauce, and Balsamic Vinegar. Keep it handy for the next time you cook it.

Ingredients

• 4 tbsp
• 4 tbsp
• 4 tsp
• 4 tsp
• 4 tsp
• 2 tbsp
• 2 tbsp

Method (preview)

1. 1

   A wonderful way to serve pork in the summertime.

2. 2

   Bake for one hour, then lower the temperature to 170C/325F/Gas 4 and cook for another hour.

3. 3

   If the pork belly catches in the pan, add a tablespoon of water and tablespoon of soy sauce.

4. 4

   For the dressing, whisk together all the dressing ingredients.

5. 5

   For the salad, combine all the salad ingredients in a bowl and toss to combine.

6. 6

   To serve, place the salad on four plates.

7. 7

   Slice the pork and it serve on top of the salad.

8. 8

   Drizzle over a little dressing (1-2 tablespoons per serving) to finish.