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Crispy pork crackling
Nutrition facts per serving:
- Energy in kcal about 551
- Fat about 40g
- Carbohydrates about 8g
- Protein about 38g
This is needed
This is needed
for 4 people
Marinade
- 2 tbsp olive oil
- 2 tbsp sage, finely chopped
- 1 tsp honey mustard
- 2 tbsp rosemary, finely chopped
- 2 garlic clove, finely chopped
- 5 juniper berry
- 0.5 tsp fennel seeds
- 800 g pork breast, with fat
To roast in the oven
- 1 dl white wine
- 1 tbsp coarse sea salt
- 1 tsp Maizena cornflour
Fennel yoghurt sauce
- 150 g plain greek yoghurt
- 1 garlic clove, squeezed
- 0.5 fennel (approx. 120 g), finely grated
- 100 g celery, finely chopped
- 2 tsp lemon juice
- 0.25 tsp salt
- a little pepper
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- One ovenproof dish (approx. 2 l)
And that's how it's done
And that's how it's done
Marinade
Mix the oil with all the other ingredients up to and including the juniper berries. Score the fatty layer of the pork with a crisscross pattern, brush all over with the marinade, cover and marinate in the fridge for approx. 1 hr.
To roast in the oven
Place the pork in the dish, fatty side down, pour in the wine. Roast for approx. 60 mins. in an oven preheated to 160°C. Remove from the oven, turn the meat, pour away the liquid. Sprinkle the cornflour over the layer of fat, allow the meat to cool slightly and refrigerate for approx. 30 mins. Heat the oven to approx. 220°C. Rub salt into the fat, roast for approx. 30 mins. in the preheated oven.
Fennel yoghurt sauce
Combine the yoghurt with all the other ingredients up to and including the pepper, serve with the crackling.
