Crisp Pork Belly with Warm Bean, Fennel and Apple Salad from Madhouse Cookbook: Delicious Recipes fo

Ingredients

• olive oil, for drizzling
• 2 teaspoons flaked sea salt
• 3-pound-12-ounce-piece boneless pork belly, scored
• 2 fennel bulbs, thinly sliced
• 2 tablespoons olive oil
• juice of 1 lemon
• 2 teaspoons fennel seeds, crushed
• 2 cans (15-oz.) navy or cannellini beans, drained
• a pinch dried chili flakes
• 2 red apples, cored and cut into ½-inch chunks
• 2 cups green beans cut into short pieces
• a squeeze of lemon juice
• sea salt
• freshly ground black pepper
• ¾ cup plus 2 tablespoons chicken stock