Angela Hartnett served up a Thai pork belly salad on Saturday kitchen.

The ingredients for the marinade: 5 spring onions, roughly chopped, 4 garlic cloves, crushed, 2 Thai shallots, roughly chopped, 5 tbsp dark soy sauce, 5 tbsp fish sauce, 500g pork belly, cut into 2cm strips.

For the dressing: 5 tbsp fish sauce, 5 tbsp rice vinegar, 1 tbsp soft brown sugar, 1 red chilli, finely chopped, 1 garlic clove, finely chopped and 1 lime, zest and juice.

For the salad: 1 x 200g packet thin rice noodles, cooked according to packet instructions, drained and rinsed in cold water, 100g beansprouts, 100g Chinese lettuce, shredded, 100g Chinese broccoli leaves, handful fresh Thai mint leaves and handful fresh Thai basil leaves.