Korean pork belly with Asian salad

1. Following the instructions heat up the Korean pork belly strips, set aside but keep warm.
2. Cook the rice noodles and re-fresh in cold water, drain and set to one side.
3. Mix the Asian vegetable mix with the cooled rice noodles.
4. Make the dressing by adding the zest of 3 limes, Korean BBQ sauce, sweet chilli sauce, soy, honey and oil and whisk until emulsified.
5. Toast the sesame seeds until golden brown and set to one side.
6. Slice the shallots and fry in hot oil until crispy.
7. Toss the dressing with the noodles and serve into bowls.
8. Top with slices of Korean pork belly, sesame seeds and crispy shallots.
9. Garnish with fresh mint.

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