Belly pork with green bean tapenade
Total time:plus salting and resting
Skill level: Bit of effort
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!
- Sprinkle the flesh and rind side of the pork with salt and set aside for 2-3 hours.
- Wash the salt off quickly and dry the meat and skin. Set the oven to 180°C/350°F/Gas Mark 4.
- 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.
- 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.
- Roughly chop the olives and mix them with the garlic, anchovies and oil. Mix in the beans.
- 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
- 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.