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