Thyme roast pork with warm mushroom salad

Recipes / Meat

For the best crackle, remove all packaging from pork. Pat dry with paper towel and leave in the fridge, loosely covered, for a few hours or overnight.

Recipe «Thyme roast pork with warm mushroom salad» presented in category Recipes / Meat, to prepare this dish you will need no more 2:30 minutes. To make this dish at home by prescription from the author sheff would need: 1kg Coles Australian Pork Belly Roast, 2 tbsp thyme leaves, finely chopped, 1 tbsp sea salt flakes, 1/3 cup olive oil, 6 Portabella mushrooms , 1 red capsicum, seeded, quartered, 2 spring onions, thinly sliced, 100g Coles Australian 4 Leaf Salad , 1 tbsp balsamic vinegar, 1 tbsp baby capers, drained, crushed.

Ingredients:

  • 1kg Coles Australian Pork Belly Roast 
  • 2 tbsp thyme leaves, finely chopped 
  • 1 tbsp sea salt flakes 
  • 1/3 cup olive oil 
  • 6 Portabella mushrooms 
  • 1 red capsicum, seeded, quartered 
  • 2 spring onions, thinly sliced 
  • 100g Coles Australian 4 Leaf Salad 
  • 1 tbsp balsamic vinegar 
  • 1 tbsp baby capers, drained, crushed 

Instructions

  1. Place the pork belly on a plate. Pat rind dry with paper towel. Combine the thyme, salt and half the oil in a small bowl.
  2. Preheat oven to 230C. Place the pork, rind-side up, in a roasting pan. Rub rind with thyme mixture. Roast for 30 mins or until the rind begins to crackle. Reduce oven to 140°C. Roast for a further 2 hours or until cooked through. Transfer pork to a plate and set aside for 10 mins to rest. Thickly slice pork crossways.
  3. Meanwhile, heat a barbecue grill or chargrill on high. Cook the mushrooms and capsicum for 3 mins each side or until charred and tender. Thickly slice.
  4. Combine the mushroom, capsicum, spring onion and salad mix in a large bowl. Whisk the remaining oil, vinegar and capers in a small bowl. Season. Drizzle over the salad
  5. Serve the pork with the mushroom salad.