1kg piece belly pork, skin on
1 tsp sea salt
250g green beans
2 green apples
100g rocket leaves
1 tbsp walnuts, crushed and toasted
For the dressing
3 tbsp extra-virgin olive oil
1 tbsp vinegar
1 tbsp apple juice
2 tsp dijon mustard
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Heat the oven to 200C/400F/Gas Mark 6. Score the skin of the pork at 1cm intervals, right up to the edges.
Lay the meat, skin side down, in about 2cm of salted water in a heat-proof pan and simmer for 5 minutes.
Remove and pat dry.
Rub the skin with sea salt. Place skin side up on a rack in a roasting pan, adding water to just below the rack.
Bake for 2 hours, topping up the water as necessary.
Increase the heat to 220C/ 425F/Gas Mark 7 for a further 20-30 minutes until the skin puffs up and turns crisp. Remove and allow to cool.
Cut away the bones from the base of the pork and slice along the scored lines, then into sections.
Cook the beans in simmering salted water for 5 minutes until tender, then drain. Cut the apples in half, core and finely slice.
Whisk the dressing ingredients together in a bowl. Add the rocket, beans and apple, and lightly toss. Add the pork, scatter with walnuts and serve.
Cost Belly pork £4.59, sea salt 20p, beans £1.30, apples 42p, rocket 89p, walnuts 15p, olive oil 40p, vinegar 10p, apple juice 20p, mustard 15p.