Pulled Pork and Candy Beetroot Salad with Pork-Oli

I can't take credit for the name Pork-Oli that goes to James the lead barista at Kaffeine he's a meat eating carnivore who affectionately dropped that P bomb in the kitchen the other day. But I'll happily use it to describe the dressing on this salad, its essentially a mayonnaise made by reducing the roasting juices from the pork. If I could use some blue language to describe how yummy this dressing is I would but I've decided its best to keep this blog clean-ish.
Also worth noting are candy beetroot which have just had a resurgence and quite cheap if you can find a stockist, quite sweet and smaller than regular beets and have a lovely inner candy cane pattern flesh.
I must also thank Etienne for his fresh batch of pictures, I really love how this picture looks as though the salad has just hovered in from a Sci-Fi kitchen, delicious and hunting.

800g pork belly
250ml apple juice
50ml tablespoon extra virgin olive oil
400g candy beetroot
Sea salt and cracked pepper
1 radicchio

PORK-OLI
200ml roasting juices
2 egg yolks
1 teaspoon whole seed mustard
1 teaspoon cider vinegar
125ml vegetable oil
1 teaspoon water

METHOD:
Using a sharp knife score the skin of pork belly with a chris-cross pattern and place pork in baking tray with a 3cm edge. Pour apple juice over pork then sprinkle 1 tablespoon of salt over the skin and crack some pepper followed by drizzling over 1 tablespoon of olive oil. Cover tray with foil and place in oven to roast at 170oC for 2 hours. Peel beetroot and slice into 2cm wedges and lay out on a baking tray, sprinkle generously with salt and pepper and drizzle over the remaining olive oil. Place beetroot in the oven to roast with the pork for 45 minutes.
After pork has roasted for 2 hours remove foil and brush surface of pork with the juices then carefully pour off 200ml of roasting liquid into a measuring jug. Place pork back in the oven uncovered to roast for a further 30 minutes. Pour roasting juice's into sauce pan and place over a high heat and bring to the boil. Rapidly boil the juices till they reduce by 3/4 and turn into a thick brown syrup then remove from heat. Using a food processor blend together yolks, mustard and vinegar for 1 minutes, while the processor is still on slowly add the reduced pork juices followed by gradually pouring in vegetable oil to create a mayonnaise lastly add water.
Cut radicchio in half and remove the core then slice into quarters and wash the leaves.
Once pork is cooked remove the skin and using 2 forks pull apart the flesh. Lay some of the radicchio over a large platter and scatter over half the beetroot followed by half the pork meat then drizzle over desired amount of pork-oli and repeat the layer, serve as soon as possible.