Crispy pork crackling

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Marinade

2 tbsp olive oil

1 tsp honey mustard

2 tbsp sage, finely chopped

2 tbsp rosemary, finely chopped

2 garlic cloves, finely chopped

½ tsp fennel seeds

5 juniper berries

800 g pork breast with fat

To roast in the oven

1 dl white wine

1 tsp cornflour

1 tbsp coarse sea salt

Fennel yoghurt sauce

150 g plain greek yoghurt

½ fennel (approx. 120 g), finely grated

100 g celery, finely chopped

1 garlic clove, pressed

2 tsp lemon juice

¼ tsp salt

a little pepper

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Utensils

One ovenproof dish (approx. 2 l)

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.

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