Caramel spiced crackling

By Drum Digital
19 November 2018


Preparation: 15 min | Cooking: 50 min | Gift for 2



1 Eskort Pork Belly Rind


coarse salt

Caramel spice mix

250ml (1c) castor sugar

45ml (3T) coriander

65ml (¼c) sumac spice

45ml (3T) coarse salt

45ml (3T) yellow mustard seeds

45ml (3T) black mustard seeds



  • Preheat the oven to 220°C.
  • Place the rind face-up on a baking sheet lined with baking paper.
  • Brush the rind with the oil and sprinkle with salt.
  • Roast for 40-50 minutes.

Caramel spice mix

  • In a frying pan over low heat, met the castor sugar. Do not stir, just gently swirl the pan until the sugar is a light amber colour and completely melted.
  • Pour the melted sugar onto a baking sheet lined with baking paper and set aside to cool.
  • In a frying pan over a moderate heat, add the coriander, sumac spice, salt and mustard seeds and fry for 2-3 minutes. Remove from the heat and cool.
  • Cover the set sugar 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.
  • Remove the crackling from the oven, drain the rendered fat, dry the crackling with kitchen towel and allow to cool.
  • Once cool, break the crackling into smaller pieces.
  • Season with the caramel spice mix and store in an airtight container.

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