DukesHill Ingredients
1 Dukeshill Pork Belly Confit 500g, diced into 1cm cubes
Regular price
Regular price Sale price £19.99
Other Ingredients
1tbsp vegetable oil
1 tbsp sesame oil
100g salad leaves
100g sugar snap peas
100g mange tout
60g coriander leaves, removed from stalks
½ cucumber, cut into thin strips
6 spring onions, sliced
400g cooked rice noodles
2 tbsp maple syrup
2tbsp orange juice
2tbsp sesame oil


Rated 5 stars by 1 users

This makes a tasty and fresh yet quick and incredibly easy lunch or supper dish using one of my favourite Dukeshill products, our slow cooked Pork Belly Confit.
Category Dinner
Serving 4
Prep Time 15 minutes
Cook Time 10 minutes


  1. Step 1 Firstly, prepare the salad by blanching the sugar snap peas and mange tout for 2 mins in a pan of salted, boiling water. Drain then refresh under cold running water for 2 minutes then drain again.

  1. Step 2 Throw the noodles, salad leaves, mange tout, sugar snap peas, cucumber and spring onion in a bowl. Mix together the maple syrup, orange juice and 1tbsp sesame oil and drizzle over the salad. Mix with your hands to ensure everything is coated.

  1. Step 3 Heat the vegetable oil and 1tbsp sesame oil in a heavy based frying pan over a medium to high heat. Fry the cubes of Pork Belly Confit for approximately 5-7 mins until crispy around the edges. Remove and drain on some kitchen roll.

  1. Step 4 To serve simply place a large spoonful of salad in a bowl and top with the crispy Pork Belly Confit. This needs no other additions, not even seasoning. I said it was easy!

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