Name: Sticky pork & rice noodle lettuce wraps
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
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

Several sticky pork & rice noodle lettuce wraps served on a plate

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)

For the sauce

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

step 1
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.
step 2
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.
step 3
Meanwhile, mix the noodles with the sesame oil, lime juice and coriander. Season to taste.
step 4
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.