Made from the fragrant quince, membrillo is delicious with pork, its unmistakable sweetness blending perfectly with fennel and black pepper. This is bone-sucking stuff, definitely for eating with your fingers.
Massage a lavish amount of olive oil into the pork skin, then sprinkle with the pepper, fennel seeds and sea salt flakes, rubbing well into the slashes. Arrange skin-side up on a rack in a shallow roasting tin, and roast for 20 minutes.
While the meat’s sizzling away, put the membrillo, lemon juice and the
Take the meat out of the oven and reduce the
By now the skin should be starting to crackle. Increase the temperature to 220°C/425°F/Gas 7, or as high as your oven will go. Brush once more with the glaze, then give the meat a final blast for 5–10 minutes to encourage the crackling to crackle uniformly.
Once the meat is golden and stickily crisp, leave to rest in a warm place for 15 minutes. Drizzle with any remaining glaze before serving.
© 2008 Christine McFadden. All rights reserved.