Saskia's Black Pig Scallopine with lemon, capers & parsley

1. Trim the skin off your pork loin - leaving a small layer of fat (how much is up to you). Cut the skin into pieces - toss in a bit of salt and pepper and put into a low oven (approx. 160 degrees) to become crackling.
2. Zest your lemon, and then juice the lemon. Roughly chop parsley and garlic. Rinse capers
3. Slice the pork loin into 1.5cm steaks - you can either leave them like this - or flatten them a little using a mallet. Season your flour with salt and pepper to taste- then dust the pork loin through the flour.
4. Pre heat a fry pan to a moderate heat - and place a knob of butter in with a dash of olive oil. Wait for the butter to brown very slightly then place your pork loin in the pan and cook for approx. 1 minute each side.
5. Remove The Black Pig loin from the pan - then add a little more butter and oil - then the lemon zest, capers and garlic.
6. Let sizzle for a minute - then finish with a bit of lemon juice and the chopped parsley - pour over your scallopine and serve immediately.