1. Trim, peel and core the pineapple, then cut into 8 pieces. Sprinkle with a pinch of five-spice, drizzle with a little olive oil, then place in the small air-fryer drawer and cook for 30 minutes at 200°C, or until caramelized.
2. Toss the pork belly with 1 tablespoon of oil, 1 teaspoon of five-spice and a generous pinch of sea salt and black pepper. Tear the pepper into quarters, discarding the seeds, then place it all in the large drawer. Cook for 25 minutes at 200°C, or until golden and gnarly.
3. In a bowl, cover the noodles with boiling kettle water and leave to rehydrate, then drain and refresh under cold running water.
4. To make the dressing, drizzle 2 tablespoons of olive oil on to a serving platter. Finely chop and add the chilli. Peel the ginger and garlic, then finely grate over with the lime zest. squeeze over the lime juice, add the soy, sesame oil, fish sauce and 2 teaspoons of honey, then mix together.
5. Trim and prep the crunchy veg – chop cucumber, radishes and sugar snaps, and speed-peel carrots and asparagus into ribbons. Pile it all on to the platter with the noodles, and tear over the herb leaves, ready to dress later.
6. When the time’s up, remove the pepper pieces from the large drawer and toss into the salad. Add 1 tablespoon of honey and the sesame seeds to the pork, toss to coat, and cook for a final 10 minutes at 200°C, turning halfway.
7. Clank up the pork and pineapple into chunks, scatter over the salad, toss everything together, coating in the dressing, season to perfection and serve.

This recipe is for a 2-drawer air fryer.