Boom Bang-a-Bang chicken cups
Classic British Coronation chicken gets a makeover, served in Little Gem lettuce leaves with peanut and coconut sauce
Sticky pork & rice noodle lettuce wraps
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 450g pork belly stripscut into 3cm chunks
- 150g rice noodlescooked following pack instructions
- ½ tsp sesame oil
- 2 limes1 juiced, 1 cut into wedges, to serve
- 5g corianderroughly chopped, plus extra to serve
- 1 iceberg lettuceor 2 Little Gem lettuce, leaves separated
- 1 carrotcut 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 oilto 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 clovesgrated
- 5g gingerpeeled and grated
Nutrition: Per serving
- kcal435
- fat19g
- saturates6g
- carbs39g
- sugars7g
- fibre3g
- protein25g
- salt2.11g
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.
