Nutrition balance score
Great
Glycemic Index
28
Low
Glycemic Load
2
Low
Nutrition per serving
Calories433.8 kcal (22%)
Total Fat21.7 g (31%)
Carbs7.4 g (3%)
Sugars2.5 g (3%)
Protein49.5 g (99%)
Sodium263.4 mg (13%)
Fiber1.6 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Take pork out of fridge 30 min before cooking. Oven 475. Wash and roughly chop vegetables, no need to peel. Break garlic into separate, unpeeled cloves. Pile all vegetables and herbs in center of roasting pan and drizzle with olive oil.
Step 2
Score pork skin and fat at ¼ inch intervals. Drizzle pork with olive oil and season with salt and pepper, working it into the scoring. Place pork on top. of bed of vegetables.
Step 3
Place pan in oven and immediately turn heat down to 400. Roast until 135, approx 1 hr 20 min. Rest 15 min. Peel crackling and serve beside roast.
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