THYME ROAST PORK WITH WARM MUSHROOM SALAD

INGREDIENTS:
1 kg Pork belly roast
2 Tbls thyme leaves ?, finely chopped
1 Tbls sea salt flakes
1/3 cup olive oil
6 portobello mushrooms ?
1 red capsicum, seeded and quartered
2 spring onions, thinly sliced
100 g 4 leaf salad
1 Tbls balsamic vinegar
1 Tbls capers, drained, crushed

METHOD:

Combine thyme, salt and ½ olive oil.
Preheat oven to 230 degrees C.
Rub thyme mixture onto park rind. Roast for 30 minutes, rind side up, till
it crackles.
Reduce oven to 140 degrees C. Roast for a further 2 hours.
Transfer to a plate and set aside to rest.
Cook mushrooms and pepper on a grill till charred. 3 minutes on each side.
Thickly slice and toss with salad leaves.
Mix the rest of the oil with the vinegar and capers.
Season and drizzle over salad.

Move Shoot.

 

Comments

comments