Although apples are the first accompaniment that comes to mind for pork, we often used quinces or gooseberries, which have an apple-like floral acidity. Leave the pork joint uncovered, skin side up, in the fridge overnight. This helps to dry the skin, which makes better crackling. I recommend a cider with a tart taste and dark cloudy appearance to offset the sweetness of the apples and pork.

Serves 6
Time: 2 hours + 30 minutes marinating

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