pork belly with green beans

DIY Crisp pork with warm bean salad

  • serves 2
  • A little effort

Head chef Anthony Demetre changes his menu frequently according to what’s available at the market, but cheap cuts like pork belly and pork cheek regularly feature in dishes such as salad of French beans, fresh almonds, white peach and crisp pork belly (arbutus restaurant.co.uk)



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


  • Step 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.

  • Step 2

    Meanwhile simmer the green beans until tender. Drain and mix with the toasted flaked almonds, ½ small sliced red onion, 2 tbsp olive oil, 1 tbsp red wine vinegar, a squeeze of orange juice and a grating of orange zest. Serve the pork in slices alongside the warm, dressed beans.