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Thyme roast pork belly

Thyme roast pork belly

Ingredients 9
Servings 6 - 8
Time 3 hours


  • 1
    pork belly roast
  • 30
    fresh thyme, finely chopped
  • 15
  • 45
    olive oil
  • 10 button mushrooms, sliced
  • 1 red pepper, quartered
  • 2 spring onions, thinly sliced
  • 300
    baby spinach
  • 15
    capers, drained (optional)



Place the pork belly on a chopping board. Pat skin dry with kitchen or paper towel.

Combine the thyme, salt and half the oil in a small bowl.

Preheat the oven to 230°C and place the pork, skin-side up, in a roasting pan.

Rub skin with thyme mixture. Roast for 30 minutes or until the skin begins to crackle.

Reduce the oven to 140°C.

Roast for a further 2 hours or until the meat is cooked through.

Transfer the pork to a plate and set aside for 10 minutes to rest.

Thickly slice pork crossways.

Meanwhile, heat olive oil in a heavy based frying pan on high heat.

Cook spring onions, mushrooms and red pepper until tender.

Add spinach and capers if using and cook for 10 minutes or until the spinach is wilted.

Spoon into a bowl and serve with pork belly. 

TIP: Ask the butcher to cut the skin into diamonds or squares to help the skin to make crisp crackling.




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2019-09-16 13:56
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