Toss the pork belly with 1 tablespoon of olive oil, 1 teaspoon of five-spice and a generous pinch of sea salt and black pepper. Deseed and roughly tear the pepper into chunks. Place the pork and pepper in the larger air-fryer drawer, and cook on the preheated grill setting for 25 minutes at 200ºC. Place the noodles in a bowl, cover with boiling kettle water and leave to rehydrate, then drain and refresh under cold running water. To make the dressing, drizzle 3 tablespoons of olive oil onto a serving platter. Peel and grate over the ginger and garlic, along with the chilli and lime zest, squeezing over the lime juice. Add the soy, sesame oil, honey and fish sauce, then mix together. Pick and roughly chop the mint and coriander. 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 smaller drawer and cook for 30 minutes at 200ºC for 30 minutes, or until caramelised. Score down the length of the cucumber with a fork, then roughly chop into chunks. Peel the carrot and snap the wooden ends from the asparagus, then use a speed-peeler to peel them both into long ribbons. Trim and halve the radishes, and trim and chop the spring onions, then finely slice the sugar snap peas. Toss all the prepped raw veg and most of the herbs in the dressing with the drained noodles. When the time is up, remove the peppers from the larger drawer and toss into the salad. Add the honey and sesame seeds to the pork, toss together to coat and cook for a final 5 minutes at 200ºC. Clank the pork and pineapple into chunks and scatter over the salad, along with the reserved herbs, then serve.