Crisp pork with warm bean salad
Serve restaurant-quality food at home with this dish inspired by what the chefs at London's Arbutus are doing
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 1 hour 10 minutes
- 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.
- Serve the pork in slices alongside the warm, dressed beans.
Recipe from olive magazine, November 2009.
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http://www.bbcgoodfood.com/recipes/13439/
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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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2
ratings
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 1 hour 10 minutes
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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Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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02 November 2009
Lynne commented on this recipe
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03 September 2010
maria kelly rated and commented on this recipe
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