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Suggest a better descriptionStand the pork in a roasting tin and rub a little salt and cumin into the rind. Place in a preheated oven at 220?C, 425F, gas mark 7 for 15 minutes while preparing the chutney. Dissolve the sugar in the vinegar over a low heat, then add the remaining ingredients. Bring to the boil and simmer for 10-15 minutes to reduce the liquid by half. Spoon the chutney around the pork and reduce the oven temperature to 180?C, 350F, gas mark 4 and continue roasting for 1 hour 45 minutes, or until thoroughly cooked. Transfer the pork to a warmed serving dish and let it stand for 10 minutes. Serve with the rhubarb chutney. NOTES : The tart flavour of the rhubarb chutney goes particularly well with pork. Serve this unusual roast with couscous and roasted vegetables.
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Serving Size: 1 Serving (150g) | ||
Recipe Makes: 4 servings | ||
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Calories: 1 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.1mg | 0 % | |
Potassium 3.8mg | 0 % | |
Total Carbohydrate 0.2g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.1g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1
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