Pork crackling with Bramley apple sauce

Pork crackling with Bramley apple sauce

By
From
Hix Oyster & Chop House
Serves
6-10
Photographer
Jason Lowe

Pork crackling 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 crackling on the day you make it.

Ingredients

Quantity Ingredient
1kg pork rind, with a 5 mm layer of fat left on
2-3 tablespoons cornish sea salt

For the Bramley apple sauce

Quantity Ingredient
1 bramley apple
1 tablespoon caster sugar

Method

  1. Preheat the oven to 200°C. Cut the pork rind into rough strips, about 12 cm long and 3 cm 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 tablespoon sea salt. Roast for about 1 hour until the rind is crisp, turning and draining the fat from the tray every so often (save it to roast potatoes).
  2. Meanwhile, make the apple sauce. Peel, quarter and core the apple, then cut into chunks and place in a heavy-based pan over a medium heat. Add the sugar and cook for about 10 minutes, stirring every so often, until the apple has broken up. Remove from the heat. You can give the sauce a bit of a whisk to make it smoother if you wish, but I like it quite chunky. Transfer to individual serving bowls.
  3. Drain the pork in a colander and scatter over some more salt while hot. Serve the crackling on a platter, with the apple sauce as a dip on the side.
Tags:
Hix Oyster & Chop House
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