Lemon and Garlic Crusted Rack of Pork with Caponata

Lemon and Garlic Crusted Rack of Pork with Caponata

supervalu.ie

This impressive dish is straight forward to prepare and perfect for Sunday lunch.

View full recipe on supervalu.ie

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Cooking tools:

  • Mortar and pestle
  • Microplane
  • Instant-read thermometer
  • Kitchen scale
  • Carving knife
  • Roasting pan
  • Saute pan
  • Pot
  • Colander
  • Oven
  • Stove
  • Chef's knife
  • Cutting board
  • Mixing bowl
  • Measuring spoon
  • Measuring cup
  • Spoon
  • Wooden spoon
  • Serving platter

Ingredients

  • 1 Racks SuperValu Baby Back Pork Ribs (2.5kg) rind removed
  • 1 kg SuperValu Baby Potatoes
  • 1 tbsp Capers (optional)
  • 2 sticks Celery with leaves, diced
  • 4 cloves Garlic chopped
  • 3 tbsp Olive Oil
  • 1 Red Onion diced
  • 20 ml Red Wine Vinegar or more to taste
  • 3 SuperValu Aubergine peeled and cut into large pieces
  • 2 tbsp SuperValu Fresh Basil chopped
  • 10 SuperValu Green Olives pitted and chopped
  • 1 tbsp SuperValu Oregano chopped
  • 40 g SuperValu Pine Nuts lightly toasted
  • 200 g SuperValu Signature Tastes Irish Piccolo Tomatoes halved
  • 1 pinch Black Pepper
  • 4 cloves Garlic peeled
  • 1 Lemon zest only
  • 50 ml Olive Oil
  • 1 pinch Salt
  • 5 tbsp SuperValu Fresh Parsley chopepd

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