Crispy pork crackling

Crispy pork crackling

Total: 2 hr 20 Min. | Active: 20 Min.
Nutritional value / people: 551 kcal
, Fat: 40 g
, Carbohydrate: 8 g
, Protein: 38 g


4 people


The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.


2tbsp olive oil
1tsp honey mustard
2tbsp sage, finely chopped
2tbsp rosemary, finely chopped
2 garlic cloves, finely chopped
½tsp fennel seeds
5 juniper berries
800g pork breast with fat

To roast in the oven

1dl white wine
1tsp cornflour
1tbsp coarse sea salt

Fennel yoghurt sauce

150g plain greek yoghurt
½ fennel (approx. 120 g), finely grated
100g celery, finely chopped
1 garlic clove, pressed
2tsp lemon juice
¼tsp salt
a little pepper
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One ovenproof dish (approx. 2 l)

How it's done


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.

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