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    You are in: Home / Australian / Roast Pork With Lemon and Capers Recipe
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    Roast Pork With Lemon and Capers

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 40 mins

    20 mins

    1 hr 20 mins

    Lene's Note:

    The secret to perfect crackling is salt, oil and heat. Preheat the oven to 220 degrees centigrade and to make sure that the oil and salt is rubbed well into the scores in the rind. Cook the pork for 20 minutes at high heat before turning down the oven temperature.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 220 degrees centigrade.
    2. 2
      Combine capers, lemon rinf, thyme, parsley and 1 Tbs oil.
    3. 3
      Rub all mixture into underside of pork.
    4. 4
      Roll up pork and secure with cotton string.
    5. 5
      Rub pork rind with the remaining oil and salt, ensuring to rub salt well into the score in the rind.
    6. 6
      Place the pork on an elevated rack in a baking dish and into a preheated oven to let the clock do the work.
    7. 7
      Cook for 20 minutes then reduce heat to 180 degrees centigrade and cook for a further hour, or to your liking.
    8. 8
      Remove from oven and allow to rest for 10 minutes before serving.
    9. 9
      There is no need to cover a roast with crackling while it rests.
    10. 10
      Serve with roasted vegetables.

    Ratings & Reviews:

    • on September 22, 2007

      55

      A delicious way to prepare pork

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 29, 2006

      55

      Fantastic! Made this for our Christmas lunch this year and it turned out perfectly. A great combination of flavours, definitely one I will be making again.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Roast Pork With Lemon and Capers

    Serving Size: 1 (399 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 807.1
     
    Calories from Fat 485
    60%
    Total Fat 53.9 g
    83%
    Saturated Fat 17.2 g
    86%
    Cholesterol 236.2 mg
    78%
    Sodium 252.6 mg
    10%
    Total Carbohydrate 1.4 g
    0%
    Dietary Fiber 0.3 g
    1%
    Sugars 0.3 g
    1%
    Protein 74.2 g
    148%

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