Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
4
Medium
Published 2011
One of the best parts of this dish is the fantastic crackling. I remove the rind from the pork chop and cook it separately for about an hour on a wire rack in the oven, which produces a really perfectly crispy crunchy crackling.
To create really nice crackling, cut the rind off the pork chops and lay it on a wire cooling rack in a deep oven tray. Fill the tray with
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe