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Thyme roast pork with warm mushroom salad
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Prep Time:
25 minutes
Cook Time:
150 minutes
Total Time:
175 minutes
Unwrap pork, pat dry, and refrigerate uncovered for crispy crackling.
Ingredients:
  • 1kg Pork Belly Roast
  • 40.00 ml thyme leaves, finely chopped
  • 9.60 gm sea salt flakes
  • 6 Portabella mushrooms
  • 1 red capsicum, seeded, quartered
  • 2 spring onions, thinly sliced
  • 100g Australian 4 Leaf Salad
  • 20.00 ml balsamic vinegar
  • 20.00 ml baby capers, drained, crushed
Instructions:
  • Lay the pork belly on a plate and gently dry the rind with a paper towel. Mix thyme, salt, and half of the oil in a small bowl.
  • Preheat oven to 230C. Put the pork, skin-side up, in a roasting pan. Massage the skin with thyme seasoning. Roast for 30 minutes until the skin starts to crisp. Lower the oven to 140°C. Continue roasting for 2 more hours until fully cooked. Place the pork on a plate and let it rest for 10 minutes. Slice the pork into thick pieces.
  • Preheat a barbecue grill or chargrill on high. Grill the mushrooms and capsicum for 3 minutes on each side until they are charred and tender. Slice them thickly.
  • In a large bowl, mix together mushrooms, capsicum, spring onion, and salad mix. In a small bowl, whisk together the remaining oil, vinegar, and capers. Season with salt and pepper, then drizzle the dressing over the salad.
  • Present the pork alongside the refreshing mushroom salad.

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