Pork Crackling with Bramley Apple Sauce

Name: Pork Crackling with Bramley Apple Sauce
Yield: Serves 6-10
Cuisine: British
Ingredients: 1 kg pork rind, with a 5 mm layer of fat left on; 1 kg pork rind, with a 5 mm layer of fat left on; 2-3 tbsp Cornish sea salt; 1 Bramley apple; 1 tbsp caster sugar

Preparation info

Serves
6-10

Difficulty
Medium

Appears in

Hix Oyster & Chop House

By Mark Hix

Published 2010

About

Pork cracking is certainly our most popular bar snack and has become a permanent fixture on the menu. I’ve recently started serving it with Bramley apple sauce, which helps cut the fattiness. Most butchers would be happy to part with - or sell you - some pork rind with a fat layer left on. Eat the cracking on the day you make it.

Ingredients

1 kg pork rind, with a 5 mm layer of fat left on
2-3 tbsp</

Europe
United Kingdom
Snack
Gluten-free

Method

Preheat the oven to 200°C/gas mark 6. Cut the pork rind into rough strips, about 12cm long and 3cm wide. Place in a pan of cold water, bring to the boil and simmer for about 15 minutes. Drain well, place on a baking tray and scatter with 1 <