Recipes: Crisp pork with warm bean salad

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

  • 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

    Method

    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.