Perfect Pork Crackling
- Olive oil
- Olsson’s sea salt flakes
- 1 x 4 bone pork rib roast (ask the butcher to score them)
Preheat the oven to 250°C.
Massage the whole piece of pork with some olive oil and then plenty of salt. Make sure some of it makes it down into the cuts you created through the scored skin and into the fat.
Place it on a rack resting in a roasting pan. Pour in enough water to cover the bottom of the pan with 2.5cm.
Place the pork in the oven and roast until the skin bubbles (about 30 to 40 minutes).
Reduce the heat to 200°C and continue to cook the pork. Its internal temperature should go up to about 60°C when ready.
Remove the roasted pork from the oven and leave to rest for a good 15 minutes before carving.
Tips for the best pork crackling ever!
A lean, fat-less modern breed of pig won’t work. It needs to have a good layer of fat on it – about three centimetres thick.
Moisture is the enemy of crackling – any moisture will make it less crunchy if you don’t get rid of it.
Score the skin and keep in fridge for a day or two uncovered for skin to dry out as much as possible.
Preserved Lemons and Limes
- 5 lemons
- 6 limes
- 1 cup Olsson’s sea salt flakes
- Several fresh bay leaves
- Extra lemons and limes for juice
Cut lemons lengthways into quarters and the limes in half.
Put a layer of sea salt into the bottom of each jar. Pack the lemons and the limes firmly in the jars; add a bay leaf to each jar.
Divide the sea salt flakes between the jars.
Add enough juice to cover the fruit.
Seal and store in a cool place, away from direct sunlight, for six weeks.
To use, rinse with water then cut away and discard flesh.
Makes 2 cups
- 6 cups grated raw beetroot
- 1 tbsp Olsson’s sea salt flakes
- 1 tsp fennel seeds
Combine the grated beetroot, sea salt and fennel seeds in a large bowl using your hands to mix and work together. Allow to stand for 5 to 10 minutes till it becomes watery.
Pack into a clean jar, leaving some space at the top of the jar for the release of juices.
Seal with a tight-fitting lid and allow to
ferment at room temperature for two days. Release lid as required.
After two days, chill. The beetroot will keep
for several weeks.
Serve with pork, eggs or as a salad.
Rainbow Trout Gravlax
- 2 fillets rainbow trout, pin boned, skin on
- Curing mix
- ½ cup sugar
- ½ cup sea salt flakes
- Freshly grated lime zest
- 1 tbsp vermouth
- ¼ cup chopped fresh dill
Combine the curing mix ingredients together
in a bowl.
Lay a large piece of foil on the bench, then a
layer of cling wrap over the top.
Divide the curing mix into three equal parts.
Sprinkle one part onto the cling wrap, then place a rainbow trout fillet, skin down, onto the curing mix then spread another portion of the curing mix over the fillet.
Lay the next fillet, flesh side down, onto the curing mix and then cover with the remaining curing mix.
Wrap firmly with the cling wrap and then the foil. Place on a tray and weight.
Refrigerate for four to six hours.
Unwrap and remove the trout from the curing mix, wipe clean with paper towel to remove all the excess salt and sugar.
It is now ready for slicing. Serve with capers, crème fraîche, lemon wedges and a little
extra fresh dill.
Let us know if you make any of these recipes – we’d love to see how they turn out. Tag us on social #fritzmagsa or tell us in the comments, below.