Preparation time is 20minutes
Cook time is 55minutes
Total time is 1hours 15minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
15 Ingredients
Number of servings
6
- 1kilograms pork belly
- 2teaspoons sea salt flakes
- 1/3 cup Woolworths sweet chilli sauce
- 1tablespoons salt-reduced soy sauce
- 2teaspoons fish sauce
- 2 cloves garlic, crushed
- 120grams mixed leaf lettuce
- 250grams Qukes® baby cucumbers, sliced into rounds
- 2 mangoes, cut into wedges
- 1 cup bean sprouts, trimmed
- 1/3 bunch mint, leaves picked
- 1/3 bunch coriander, sprigs picked
- 1/3 cup unsalted roasted cashews, chopped
- 1 long red chilli, sliced
- 2 limes, cut into cheeks
Description
This summertime salad is picture-perfect and doesn't disappoint the tastebuds either, bursting with fresh mango, cucumber, chilli, lettuce and crispy pork belly.
Instruction tip
Cooking tip:These flavour combinations work really well with roast chicken, too!
Method
Step 1 of 3
Preheat a 5L air fryer to 200°C. Pat pork rind dry with paper towels. Rub salt flakes into rind. Line air-fryer basket with baking paper. Place pork belly, skin-side up, in basket and cook for 30 minutes or until golden and crispy. Reduce heat to 180°C and cook for a further 20 minutes or until pork is cooked. Rest for 15 minutes. Cut into 2cm cubes.
Step 2 of 3
Meanwhile, place sweet chilli, soy, fish sauce, garlic and cup warm water in a small saucepan. Bring to the boil over high heat. Reduce to medium and simmer for 3-5 minutes or until mixture thickens. Remove from heat. Cool.
Step 3 of 3
Arrange lettuce, cucumber, mango and sprouts on a large platter. Top with pork. Drizzle with sauce. Sprinkle with mint, coriander, cashews and chilli. Serve with lime.
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