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
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
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.