Belly pork with green bean tapenade Recipe

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30 min


1 hr 30 min

Nutrition per portion

Calories 561 kCal 28%
Fat 43g 61%
  -  Saturates 13g 65%

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.

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Top Tip

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