Belly pork with green bean tapenade

(1 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Belly pork with green bean tapenade
Belly pork with green bean tapenade
  • Serves: 6

  • Prep time:

  • Cooking time:

  • Total time:

    plus salting and resting
  • Skill level: Bit of effort

  • Costs: Mid-price

Woman's Weekly recipe Ths belly pork with green bean tapenade is a seriously special dish that takes a bit of extra time, but the results are well worth the effort. With inspiration from Mediterranean flavours including anchovies, olives and garlic, this fresh take on a Sunday roast is sure to be a hit with your friends and family - and it looks as good as it tastes as well.


  • 1.2kg piece of belly pork, skin scored
  • 250g runner beans
  • 50g each stoned black and green olives
  • 1 large garlic clove, peeled and finely chopped
  • 2 anchovies, mashed
  • 4tbsp good olive oil

Salting the meat makes the crackling really crispy, so don't be tempted to miss this step out!


  1. Sprinkle the flesh and rind side of the pork with salt and set aside for 2-3 hours.
  2. Wash the salt off quickly and dry the meat and skin. Set the oven to 180C/350F/Gas Mark 4.
  3. Season the pork skin with salt and pepper. Put the meat on a rack that fits in a roasting tin and pour in enough hot water to reach a depth of at least 1cm. Roast for 11/12 hours, or 30 mins per 500g. Leave to rest for 15 mins.
  4. About 30 mins before serving, string the beans and cut them into diamond shapes. Cook in boiling water for 2-3 mins, drain and refresh under cold running water. Set aside.
  5. Roughly chop the olives and mix them with the garlic, anchovies and oil. Mix in the beans.
  6. To serve, cut the pork into 18 small squares. Arrange on plates and spoon bean tapenade mixture around each piece. Drizzle with a little more oil if you like.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 561(kcal)
  • Fat 43.0g
  • Saturates 13.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 5
(1 ratings)

Your comments

comments powered by Disqus

FREE Newsletter