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Roast pork belly with warm apple, bean and fennel salad recipe
Ingredients
- Ingredients
- For the pork
- 1.5-1.75 piece of boneless pork belly, scored and salted
- olive oil for drizzling
- 2tsp fennel seeds, crushed
- 2tsp flaked sea salt
- 2tbsp olive oil
- 2 small-medium fennel bulbs, finely sliced
- 200g green beans, halved into short sticks
- 2 Pink Lady apples, cored and cut into approx 1 cm pieces
- Pinch dried chilli flakes
- 2 x 400g tins cannellini beans, drained
- 200ml chicken stock
- squeeze of lemon juice
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