John Penny’s Way with the Crackling on a Pork Chop

Appears in

Rhubarb and Black Pudding

Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

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‘I love the crackling, ‘eathcote’s wanted a pork chop on a Sunday. They’d a cheap Sunday lunch menu, and they wanted a pork chop on because it was ‘andy money. An‘ I said “Do you want them de-rinded, or what?” And e’ said, “What do you suggest?” I said, “I don’t personally. What I do with mine is I get the pork chop, and I get me knife, and I just go down all the way round with just about ‘alf an inch between each cut, and then when it crisps up, the crackling is in bitesized chunks. You can eat a piece of yer cracklin’ and a piece of yer meat.” It’s touches like that on a plate that make it either look right or look wrong.’