Pork scratchings with baked apple purée

servings4
45 minutes

Ingredients

Pork scratchings

  • pork belly skin
  • rapeseed oil, or sunflower oil, for frying
  • salt

Baked apple purée

  • 2 Bramley apples
  • 1 Granny Smith apple

Method

1
Trim any excess fat from the pork belly skin, then add to a pan of cold water and bring to a simmer. Cover with a cartouche and cook for 2 hours, or until you can pinch through the skin. Drain away the liquid and allow to cool slightly
  • pork belly skin
2
Lay the skin out on a non-stick baking mat and place in the dehydrator, or oven, at 60°C. Leave to dry for 6-8 hours or until dry, hard and snap-able
3
Break the crispy skin into small pieces, then fry in a deep-fryer at 180°C until puffed up and crispy. Drain and season to taste
  • rapeseed oil, or sunflower oil, for frying
  • salt
4
Preheat the oven to 190°C/gas mark 5
5
Place the apples on a non-stick baking mat and cook in the oven for 25-35 minutes, or until cooked and tender. Transfer to a liquidiser, blitz until smooth and pass through a fine choinois
  • 2 Bramley apples
  • 1 Granny Smith apple
6
Serve the pork scratchings with the apple purée in a small bowl alongside