Sometimes simple is best, the pea puree is optional too, if you can’t be bothered with that just chuck the peas on the plate with the rest of the veg!
- 4 Pork Belly Slices
- 100g Sugar Snap Peas
- 200g Oyster Mushrooms
- 60g Frozen Peas
- 1 tsp Dried Thyme
- Salt and Pepper
Heat the oven to 200c and get a baking tray with a wire rack ready. Season the pork on both sides with the salt and pepper and sprinkle over the dried thyme. Once the oven is up to temperature, put the pork on the wire rack and cook in the oven for 30-35 minutes or until golden and crispy.
While the pork is the oven, slice the sugarsnaps and mushroom thinly and leave to one side you need them later. In a small saucepan bring the frozen peas to the boil in some salted water. Once cooked, put them in a small blender (or drain and use a hand blender) with a little water and blitz to form a puree.
Sautee the mushrooms and sugarsnaps in a pan and finish with a little butter, Once the pork is done serve the mushrooms and sugarsnaps on the pea puree alongside the pork slices.