Belly Pork With Green Bean Tapenade Recipe

Cooking Directions

• STEP 1.Preheat the oven to 325掳F (160掳C).
• STEP 2.Season the belly pork with salt and pepper, then sear it in a hot pan until browned on all sides.
• STEP 3.Transfer the pork to a roasting dish and roast in the preheated oven for 2-3 hours, until tender and cooked through.
• STEP 4.Meanwhile, prepare the green bean tapenade by blanching the green beans in boiling water for 2 minutes, then transferring them to an ice bath to cool.
• STEP 5.In a food processor, combine the blanched green beans, garlic, lemon juice, olive oil, and salt. Pulse until a chunky paste forms.
• STEP 6.Once the pork is cooked, remove it from the oven and let it rest for a few minutes before slicing.
• STEP 7.Serve the sliced belly pork with a generous dollop of the green bean tapenade on top.
• STEP 8.Garnish with fresh herbs, if desired, and enjoy!

Cooking Tips

• For extra flavor, marinate the belly pork in a mixture of herbs and spices overnight before cooking.
• Make sure to let the pork rest before slicing to allow the juices to redistribute and keep the meat moist.
• Feel free to adjust the seasoning of the green bean tapenade to suit your taste preferences.

Storage and Serving

• Leftover belly pork can be stored in an airtight container in the refrigerator for up to 3 days.
• The green bean tapenade can be stored in the refrigerator for up to 5 days.
• To serve, reheat the pork in the oven or microwave until warmed through.
• Serve the reheated pork with a fresh batch of green bean tapenade.