Gnarly pork & pineapple noodles

Name: Gnarly pork & pineapple noodles
Total time: 40 min
Yield: 4
Ingredients: 500 g higher-welfare pork belly slices; olive oil; Chinese five-spice powder; 1 red pepper; 3 nests of flat rice noodles; 1 bunch of mint (30g); 1 bunch of coriander (30g); 1 small fresh pineapple (200g); 1 cucumber; 1 carrot; 150 g asparagus; 150 g radishes; 1 bunch spring onions; 100 g sugar snap peas; 1 tablespoon runny honey; 1 tablespoon sesame seeds; olive oil; 4 cm piece of ginger; ½ a clove of garlic; ½ a red chilli; 1 lime; 1 tablespoon soy sauce; 1 teaspoon sesame oil; 1 teaspoon runny honey; 1 teaspoon fish sauce

Crunchy veg, rice noodles, honey & sesame

“Sweet and salty pork (with the most outrageous crackling), combined with spicy caramelised pineapple, crisp and crunchy salady bits, and noodles coated in a punchy dressing – yes please! This is epic roast pork, midweek-style, and all in just over 30 minutes. Trust me, it’s a real winning combo. ”

Serves 4

Cooks In40 minutes (5 minutes PREP, 35 minutes COOK)

DifficultyNot too tricky

Pork belly Pork Lunch & dinner recipes

Nutrition per serving

Calories 630 32%
Fat 32.3g 46%
Saturates 10.1g 51%
Sugars 19.6g 22%
Salt 1.3g 22%
Protein 32.4g 65%
Carbs 52.9g 20%
Fibre 3.5g -

Of an adult's reference intake

Jamie's Air-Fryer Meals

By Jamie Oliver

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Ingredients

500 g higher-welfare pork belly slices
olive oil
Chinese five-spice powder
1 red pepper
3 nests of flat rice noodles
1 bunch of mint (30g)
1 bunch of coriander (30g)
1 small fresh pineapple (200g)
1 cucumber
1 carrot
150 g asparagus
150 g radishes
1 bunch spring onions
100 g sugar snap peas
1 tablespoon runny honey
1 tablespoon sesame seeds
DRESSING
olive oil
4 cm piece of ginger
½ a clove of garlic
½ a red chilli
1 lime
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon runny honey
1 teaspoon fish sauce

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Jamie's Air-Fryer Meals

By Jamie Oliver

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Method

Toss the pork belly with 1 tablespoon of olive oil, 1 teaspoon of five-spice and a generous pinch of sea salt and black pepper. Deseed and roughly tear the pepper into chunks.
Place the pork and pepper in the larger air-fryer drawer, and cook on the preheated grill setting for 25 minutes at 200ºC.
Place the noodles in a bowl, cover with boiling kettle water and leave to rehydrate, then drain and refresh under cold running water.
To make the dressing, drizzle 3 tablespoons of olive oil onto a serving platter. Peel and grate over the ginger and garlic, along with the chilli and lime zest, squeezing over the lime juice. Add the soy, sesame oil, honey and fish sauce, then mix together. Pick and roughly chop the mint and coriander.
Trim, peel and core the pineapple, then cut into 8 pieces. Sprinkle with a pinch of five-spice, drizzle with a little olive oil, then place in the smaller drawer and cook for 30 minutes at 200ºC for 30 minutes, or until caramelised.
Score down the length of the cucumber with a fork, then roughly chop into chunks. Peel the carrot and snap the wooden ends from the asparagus, then use a speed-peeler to peel them both into long ribbons.
Trim and halve the radishes, and trim and chop the spring onions, then finely slice the sugar snap peas. Toss all the prepped raw veg and most of the herbs in the dressing with the drained noodles.
When the time is up, remove the peppers from the larger drawer and toss into the salad. Add the honey and sesame seeds to the pork, toss together to coat and cook for a final 5 minutes at 200ºC.
Clank the pork and pineapple into chunks and scatter over the salad, along with the reserved herbs, then serve.