Sticky pork & rice noodle lettuce wraps

Contains pork – recipe is for non-Muslims/non-pork eaters.

Assemble these sticky pork and rice noodle wraps at the table for a fun, festive way of eating. Cook in an air fryer and serve with your favourite chilli oil

Prep:10 mins
Cook:25 mins

Serves 4
Easy

Nutrition per serving

kcal 435
fat 19g
saturates 6g
carbs 39g
sugars 0g
fibre 3g
protein 25g
salt 2.11g

Ingredients

450g pork belly strips , cut into 3cm chunks
150g rice noodles , cooked following pack instructions
½ tsp sesame oil
2 limes , 1 juiced, 1 cut into wedges, to serve
5g coriander , roughly chopped, plus extra to serve
1 iceberg lettuce , or 2 Little Gem lettuce, leaves separated
1 carrot , cut into thin strips (use a mandoline if you have one) 1/2 cucumber, cut into thin strips (use a mandoline, if you have one)
chilli oil , to serve (optional)
3 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp maple syrup
½ tbsp rice wine vinegar
2 garlic cloves , grated
5g ginger , peeled and grated

Method

Mix all the sauce ingredients in a medium bowl, whisking to combine. Pour most of the sauce over the pork belly, making sure it is well coated. Reserve the remaining sauce for basting later.
Line the air fryer basket with foil and heat it to 200C. Once hot, tip the pork belly into the basket, spacing the pieces as best you can. Cook for 15-20 mins, turning every 7 mins. On the final turn, baste with the remaining glaze.
Meanwhile, mix the noodles with the sesame oil, lime juice and coriander. Season to taste.
When the pork is cooked, bring everything to the table and let everyone fill their lettuce cups with some noodles, pork and veg. Sprinkle over more coriander and serve with lime to squeeze over and chilli oil for drizzling, if you like.