Crisp pork with warm bean salad

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olive magazine

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1. Score the skin of the belly pork, pat dry and rub with sea salt. Roast for 45 minutes to an hour at 220C/fan 200C/gas 7 until cooked through and the crackling is crisp. Meanwhile simmer the green beans until tender. Drain and mix with the toasted flaked almonds, sliced red onion, 2 tbsp olive oil, red wine vinegar, a squeeze of orange juice and a grating of orange zest.
2. Serve the pork in slices alongside the warm, dressed beans.

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• Lynne

  02 November 2009

  Lynne commented on this recipe

  Scrummy salad!

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Ingredients

• 500g piece belly pork
• sea salt
• 300g green beans
• 2 tbsp flaked almonds , toasted
• ½ small red onion , sliced
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• a squeeze of orange juice
• a grating of orange zest

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Serves 2

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Ingredients

• 500g piece belly pork
• sea salt
• 300g green beans
• 2 tbsp flaked almonds , toasted
• ½ small red onion , sliced
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• a squeeze of orange juice
• a grating of orange zest

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