Cider and apple sauced crackling pork
The key to really excellent crackling is to dry the rind scrupulously and ensure the oven is blisteringly hot, and only then place the meat in the oven.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 2 kilograms rack of pork
- 1 tablespoon coarse cooking salt
- 9 baby onions, halved
- 3 trimmed celery stalks, cut into 8cm lengths
- 2/3 cup loosely packed fresh flat-leaf parsley
- 10 grams butter
- 2 shallots, sliced thinly
- 2 green apples, peeled, cored, sliced thinly
- 3/4 cup (180ml) dry cider
- 1 tablespoon white sugar
- 2 teaspoons lemon juice
- 1/4 teaspoon salt
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