Pork Belly with Crispy Noodle Salad

Steps

1. Preheat oven to 230°C. Bring a full kettle to the boil. Line two (lipped) oven trays with baking paper. Gently pat pork dry, place on first prepared tray and cook for about 15 minutes in the middle of the oven, until starting to brown.
2. Turn oven to high grill and grill pork for 5-10 minutes, or until skin becomes crispy. Keep an eye on it to ensure it doesn’t burn. Set aside to rest for 3-5 minutes before cutting lengthways into 1cm slices.
3. While pork cooks, toss crispy noodle peanut mix, melted butter and first measure of salt on second prepared tray. Cook on rack below pork, for 3-5 minutes, until lightly golden, toss halfway through.
4. Cut broccoli into small florets and thinly slice stalk, trim end from bok choy and roughly slice. Place broccoli, bok choy and salt in a medium, heat-proof bowl and cover with boiling water. Cover with a plate and leave for 5-6 minutes, until bright green and tender. Drain and toss with a drizzle of olive oil.
5. While broccoli cooks, peel cucumber and carrot into ribbons and thinly slice spring onions. Add all to a large bowl along with cooked broccoli, bok choy, crispy noodle mix and first measure of soy noodle dressing. Toss to combine and season to taste.
6. To serve, divide crispy noodle salad between plates, top with pork belly slices and drizzle over remaining soy dressing.