Thyme roast pork with warm mushroom salad

Thyme roast pork with warm mushroom salad


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.

The ingredient of Thyme roast pork with warm mushroom salad

  1. 1kg Coles Australian Pork Belly Roast
  2. 2 tablespoons thyme leaves, finely chopped
  3. 1 tablespoon sea salt flakes
  4. 1/3 cup (80ml) olive oil
  5. 6 Portabella mushrooms
  6. 1 red capsicum, seeded, quartered
  7. 2 spring onions, thinly sliced
  8. 100g Coles Australian 4 Leaf Salad
  9. 1 tablespoon balsamic vinegar
  10. 1 tablespoon baby capers, drained, crushed

The instruction how to make Thyme roast pork with warm mushroom salad

  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 140u00b0C. 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.

Nutritions of Thyme roast pork with warm mushroom salad


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