Lemon and Garlic Crusted Rack of Pork with Caponata

by SuperValu

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

4 people 60 minutes 10 minutes

Ingredients

1 - Racks SuperValu Baby Back Pork Ribs (2.5kg) rind removed
1 kg SuperValu Baby Potatoes

For the Caponata

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

For the Gremolata

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

Method

Preheat the oven to 180^oC/gas mark 4.
Make the gremolata by crushing the garlic with some salt and pepper in a pestle and mortar, then slowly stirring in the oil. Add the parsley and the lemon zest.
Place the rack of pork on a roasting tray. Spread half of the gremolata on top of the pork, then transfer to the oven and cook for 1 hour 40 minutes or up to 2 hours, until the pork reaches 70^oC in its centre if using a thermometer or until the juices run clear. Remove from the oven and allow to rest for 20 minutes before slicing.
Meanwhile, bring the baby potatoes to the boil in a large pot of salted water. Reduce the heat and simmer for 20 minutes, until the potatoes are cooked through. Drain and set aside.
To make the caponata, heat 2 tablespoons of the olive oil in a large pan set over a medium heat. Add the aubergine and sprinkle with the oregano and some salt and pepper. Cook for 5 minutes, stirring occasionally, until lightly browned and softened, then remove the aubergines from the pan and set aside in a bowl for a few minutes.
In the same pan, add the remaining tablespoon of olive oil and the onion and garlic. Cook for 4 to 6 minutes, until softened. Add the celery, tomatoes, olives and capers (if using), and cook, stirring, for 2 to 3 minutes more. Return the aubergines to the pan and season with the vinegar and some more salt and pepper. Cook for a further 5 minutes on a low heat. Remove the pan from the heat and stir in the pine nuts and basil. The caponata can be served warm or at room temperature.
Carve the pork and serve on a bed of caponata with baby potatoes and an extra spoonful of gremolata on the side.