Crispy pork and watermelon salad

Ingredients

• 500 grams NZ Pork belly slice, cut into 3cm cubes
• 2 tablespoons rice flour
• 1 tablespoon Chinese five-spice
• vegetable oil for shallow-frying
• 500 grams seedless watermelon, cut into chunks
• 250 grams dried rice vermicelli noodles, soaked
• 1 Lebanese cucumber, thinly sliced
• 1/3 bunch mint
• 1/3 bunch coriander
• 1 red onion, thinly sliced
• 2 teaspoons sesame oil
• sliced red chilli to serve
• Vietnamese salad dressing
• 1/4 cup fish sauce
• 1/4 cup rice vinegar
• 2 tablespoons white sugar
• 1/2 cup water
• 2 garlic cloves, finely chopped
• 1 red birdseye chilli, finely chopped
• 2 tablespoons lime juice