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Thyme roast pork with warm mushroom salad

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Made with thyme and served with a warm mushroom salad, this herb roast pork recipe is full of rich flavours. Try out this dish next time you're looking for a comforting meal, it's sure to be a hit at the dinner table.

  • Serves4
  • Cook time2 hour 30 minutes
  • Prep time15 minutes, (+ 10 mins resting)
Thyme roast pork with warm mushroom salad

Ingredients

  • 1kg Coles Australian Pork Belly Roast
  • 2 tbs finely chopped thyme leaves
  • 1 tbs sea salt flakes
  • ⅓ cup (80ml) olive oil
  • 6 Portabella mushrooms
  • 1 red capsicum, seeded, quartered
  • 2 spring onions, thinly sliced
  • 100g Coles Australian 4 Leaf Salad
  • 1 tbs balsamic vinegar
  • 1 tbs baby capers, drained, crushed

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 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. Step 2

    Preheat oven to 230°C. 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. Step 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. Step 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. Step 5

    Serve the pork with the mushroom salad.

    Thyme roast pork with warm mushroom salad

    Thyme roast pork with warm mushroom salad
    • Serves4
    • Cook time2 hour 30 minutes
    • Prep time15 minutes, (+ 10 mins resting)
    Ingredients
    • 1kg Coles Australian Pork Belly Roast
    • 2 tbs finely chopped thyme leaves
    • 1 tbs sea salt flakes
    • ⅓ cup (80ml) olive oil
    • 6 Portabella mushrooms
    • 1 red capsicum, seeded, quartered
    • 2 spring onions, thinly sliced
    • 100g Coles Australian 4 Leaf Salad
    • 1 tbs balsamic vinegar
    • 1 tbs baby capers, drained, crushed
      Description

      Made with thyme and served with a warm mushroom salad, this herb roast pork recipe is full of rich flavours. Try out this dish next time you're looking for a comforting meal, it's sure to be a hit at the dinner table.

      Method
      1. Step 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. Step 2

        Preheat oven to 230°C. 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. Step 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. Step 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. Step 5

        Serve the pork with the mushroom salad.