The Naked Chef
By Jamie Oliver
Pork and crackling
Not Too Tricky
serves 8
About the recipe
If you have a good butcher, ask him for the rib or rump end of the pork loin – it's more evenly-sized, making it easier to cook. Ask him to leave the skin on and to score it across with lines about 5mm/¼in apart and then to take it off the bone. Ask him to chop the bones up for you and take them home to use for your gravy.
The Naked Chef, p109
Recipe From
Ingredients
½ pork loin roughly 3kg/7lb in weight (on the bone)
Maldon sea salt
1 tablespoon chopped fresh rosemary
½ tablespoon fennel seeds
5 cloves of garlic
8 tablespoons balsamic vinegar
4 bay leaves
2 tablespoons olive oil
pork bones, chopped
5 outer sticks of celery, roughly chopped
1 large carrot, roughly chopped
1 large onion, roughly chopped
Method
Find the recipe!
For the full recipe, head to page 109 of The Naked Chef.
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