Pork crackling with Bramley apple sauce

Serves 6-8

Serve the crackling with the apple sauce as a dip on the side (Jason Lowe)

I don't know anyone who doesn't like pork crackling – and most butchers would be happy to sell you pork rind.

1kg pork rind with about cm of fat left on
2-3tbsp Cornish sea salt

For the apple sauce

1 Bramley apple, peeled
1tbsp caster sugar

Pre-heat the oven to 200C/gas mark 6. Cut the pork rind into rough strips about 12cm x 3cm. Place them in a pan of cold water, bring to the boil and simmer for about 15 minutes. Drain well, place on a baking tray and scatter with a tablespoon of sea salt. Roast for about an hour, turning every so often, until the rind is crisp.

Meanwhile, chop the apple into chunks and place in a thick-bottomed pan on a medium heat. Cook for about 10 minutes, stirring every so often until the apple has broken up; you can give it a bit of a whisk to make it smoother if you wish, although I like it quite chunky.

Drain the pork in a colander, saving the fat to use for roast potatoes, and scatter more salt on while hot. Serve the crackling with the apple sauce as a dip on the side (eat on the same day).