500 g piece of pork skin
750 ml vegetable oil, for frying
300 g kewpie mayonnaise
2 tbsp seeded mustard
1½ tsp caster sugar
¼ tsp salt flakes
1 tbsp hot water
60 ml chardonnay vinegar
3 shallots, finely diced
750 ml cloudy apple juice
1 tsp agar agar
- Lay the pork skin into an unperforated steam container and Steam at 100°C for 1 hour.
- Using a spoon, scrape away any excess fat on the underside of the pork skin. Place the skin on a baking paper lined tray, and place in the warming drawer at 85°C overnight, or until the skin is completely crisp.
- Using your hands, break up the pork skin into rough pieces, approximately the size of a 20 cent coin, and set aside in a container.
- In a small mixing bowl, whisk together the mayonnaise and mustard. Keep aside in the refrigerator until required.
- In a bowl, dissolve the sugar and salt in the hot water.
- Add vinegar and shallots and leave to pickle until ready to serve.
- Place the apple juice into a medium sized saucepan and reduce on medium-high heat, Induction setting 7, until you have 375ml of juice left.
- Whisk in the agar and allow to boil for 2 minutes before taking off the heat. Pour into a container, and allow to cool fully until the mixture has set firm.
- Once fully set, place into a blender and blend for 2-3 minutes on maximum, or until the gel is completely smooth. Add some water if the gel is too thick. Keep aside in the refrigerator until required.
- Heat the vegetable oil on medium heat, Induction setting 6, until it has reached 160°C.
- Place the pork skin pieces, 2-3 at a time in the oil until they puff up, approximately 30 seconds.
- Place onto a tray lined with paper towel and sprinkle with salt.
- Top each piece of pork crackle with some mustard mayonnaise, pickled shallot and apple gel and serve within 30 minutes.
Hints and tips
- All components can be made ahead of time, and stored for up to 1 week prior to serving.
- Pork crackle can be stored in an airtight container, before or after the frying step.