Crisp Pork Belly with Warm Bean, Fennel and Apple Salad

Name: Crisp Pork Belly with Warm Bean, Fennel and Apple Salad
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: Makes 4 adult portions
Ingredients: a pinch dried chili flakes; olive oil, for drizzling; 2 cans (15-oz.) navy or cannellini beans, drained; ¾ cup plus 2 tablespoons chicken stock; a squeeze of lemon juice; sea salt and freshly ground black pepper; 2 cups green beans cut into short pieces; 2 red apples, cored and cut into ½-inch chunks; 3-pound-12-ounce-piece boneless pork belly, scored; juice of 1 lemon; 2 teaspoons flaked sea salt; 2 tablespoons olive oil; 2 fennel bulbs, thinly sliced; 2 teaspoons fennel seeds, crushed

Preparation info

Makes
4
adult portions

Difficulty
Easy
Ready in
3 hr 30

Appears in

Madhouse Cookbook

By Jo Pratt

Published 2013

About

Ingredients

For the Pork

3-pound-12-ounce-piece boneless pork belly, scored
2 teaspoons

Main course
Gluten-free

Method

For really crisp crackling, rub the pork skin generously with the salt, put the pork skin-side down on a wire rack in a roasting pan, cover and leave in the refrigerator overnight to draw out the excess moisture.
Heat the oven to 475°F. Pat the pork dry with paper towels. Put it back skin-side up in the roasting pan. Drizzle a little olive oil over the skin, th