To make one serving, add all the ingredients to a small shaker tin. Fill a large shaker tin with ice and place a julep strainer on top. Pour the contents of the small tin into the larger tin through the strainer. Strain the liquid from the large tin to the smaller tin and then back into the large tin. Repeat this process five times, to allow for aeration to bring out the aromas and flavours. Pour into a suitable glass and garnish with 1 celery stalk, celery leaves and fennel pollen.
Cover the pork skin with rock salt and leave for 8 hours. Brush off the salt and
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