Pic’s sticky Vietnamese style pork belly and salad

Ingredients

• 4 tablespoons Tamari
• 2 Tbsp Pic’s Smooth, No Salt Peanut Butter
• 3 medjool dates, pitted and halved
• 2 tsp rice wine vinegar
• 2 garlic clove
• 2cm piece peeled ginger
• 2 tsp Pic’s Peanut Oil
• 1 tsp minced red chilli
• Black Pepper to taste
• 300g free-range pork belly
• 3 Tbsp Pic’s hoisin sauce
• 2 Tbsps Pic’s Smooth Peanut Butter
• 1 ½ Tbsp honey
• 1 ½ Tbsp rice wine vinegar
• 1 ½ Tbsp Tamari
• 1 ½ Tbsp low sugar ketchup
• 1 Tbsp finely chopped ginger
• 1 cup water
• 1/4 cucumber cut into ribbons
• 2 radish, thinly sliced
• 1 cup mung beans
• 1 spring onion
• 1 Tbsp mint leaves
• 1 Tbsp coriander leaves
• Handful of roasted peanuts
• 1 small red chilli, finely chopped
• 1 small garlic clove, grated
• 1 Tbsp lime juice
• 1 Tbsp coconut sugar
• 1 Tbsp rice wine vinegar