Crispy pork crackling

Total time: 2hr 20m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 551 Kcal, 38g Protein, 8g Carbohydrates, 40g Fat


  • Marinade
  • 2 tbsp olive oil
  • 1 tsp honey mustard
  • 2 tbsp sage, finely chopped
  • 2 tbsp rosemary, finely chopped
  • 2 garlic clove, finely chopped
  • 5 juniper berries
  • 0.5 tsp fennel seeds
  • 800 g pork breast with fat
  • To roast in the oven
  • 1 dl white wine
  • 1 tsp cornflour
  • 1 tbsp coarse sea salt
  • Fennel yoghurt sauce
  • 150 g plain greek yoghurt
  • 0.5 fennel (approx. 120 g), finely grated
  • 100 g celery, finely chopped
  • 1 garlic clove, pressed
  • 2 tsp lemon juice
  • 0.25 tsp salt
  • a little pepper
  • Utensils
  • One ovenproof dish (approx. 2 l)

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  • Marinade

    Mix the oil with all the other ingredients up to and including the juniper berries. Score the fatty layer of the pork with a crisscross pattern, brush all over with the marinade, cover and marinate in the fridge for approx. 1 hr.
  • To roast in the oven

    Place the pork in the dish, fatty side down, pour in the wine. Roast for approx. 60 mins. in an oven preheated to 160°C. Remove from the oven, turn the meat, pour away the liquid. Sprinkle the cornflour over the layer of fat, allow the meat to cool slightly and refrigerate for approx. 30 mins. Heat the oven to approx. 220°C. Rub salt into the fat, roast for approx. 30 mins. in the preheated oven.
  • Fennel yoghurt sauce

    Combine the yoghurt with all the other ingredients up to and including the pepper, serve with the crackling.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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