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Pork crackling by Neil Jewell

Not much can beat that snap of perfectly made crackling: salty, savoury and moreish, it’s a pig lover’s delight. Eat on its own as a snack, crumble over risotto or pair with moist roast pork.
Ingredients
300gram pork skin (tip: make friends with a good butcher and you’ll get this for cheap, cheap)
7.5 ml pimento
1 star anise
2.5ml nutmeg
2.5 ml cracked black pepper
2.5 ml paprika
Zest and juice of 1 lemon
10ml coarse sea salt
Method
Dry roast spices and grind to a powder. Rub spice and salt into skin. Place in a bag and leave overnight in the fridge. Cook in a low oven, 160 °C on a cooling rack, for 2 ½ hours.

Not much can beat that snap of perfectly made crackling: salty, savoury and moreish, it’s a pig lover’s delight. Eat on its own as a snack, crumble over risotto or pair with moist roast pork.

crackling pork

Delicious roast pork lunch at Bread & Wine

Ingredients
300gr pork skin (tip: make friends with a good butcher and you’ll get this for cheap, cheap)
7.5 ml pimento
1 star anise
2.5ml nutmeg
2.5 ml cracked black pepper
2.5 ml paprika
Zest and juice of 1 lemon
10ml coarse sea salt

Method
Dry roast spices and grind to a powder. Rub spice and salt into skin. Place in a bag and leave overnight in the fridge. Cook in a low oven, 160 °C on a cooling rack, for 2 ½ hours.

Chop and eat!

Posted by: Susan Huxter
Posted in: Bread & Wine Vineyard Restaurant, Chefs, Neil Jewell, recipes,
comment-notesComments: 0


  

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