Season with the caramel spice and store in an airtight container.
Caramel Spiced Crackling
Ingredients
- Crackling:
- 1 Pork Belly rind
- coarse salt
- oil
- Caramel spice mix:
- 250 ml castor sugar
- 65 ml sumac spice
- 45 ml coriander
- 45 ml coarse salt
- 45 ml yellow mustard seeds
- 45 ml black mustard seeds
Method
- Crackling:
- Preheat oven to 220°C.
- Place the rind face-up in a shallow oven tray lined with baking paper.
- Brush the rind with oil and sprinkle with coarse salt.
- Bake in the oven for 40 -50 minutes.
- Caramel Spice:
- In a frying pan over low heat, add castor sugar and allow to melt (do not stir, just gently swirl the pan until the sugar is a light amber colour and all the sugar has melted.
- Pour the hot sugar onto a tray lined with baking paper and set aside to cool.
- In a frying pan over a moderate heat, add coriander, sumac spice, salt and mustard seeds and fry for two to three minutes.
- When the sugar has set, cover with a layer of baking paper and tap gently with a rolling pin until powder forms.
- Mix the sugar powder with the cooled down spices.
- Assembly:
- Remove the crackling from the oven, drain the rendered fat and dry the crackling with paper towel.
- Once cool, break the crackling into smaller pieces.
Serve
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