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Pork scratchings sandwich with apple and cabbage slaw

The ultimate bar snack, pork scratchings make a fine sandwich to go with drinks. Here, spiced pork scratchings come together with garlicky aïoli and a crunchy slaw in this hard-to-beat snack. Start this recipe a day ahead to dry out the pork skin.

You'll need

1 piece pork belly skin (about 800gm; see note) 1 tbsp white vinegar ½ tsp smoked paprika 1/2 tsp ground fennel seeds Softened butter, for spreading 8 thick slices seeded sourdough Aïoli, to serve   Apple and cabbage slaw 300 gm Savoy cabbage, shaved 2 small Granny Smith apples, cut into julienne 1/4 small Spanish onion, thinly sliced 60 ml (1/4 cup) extra-virgin olive oil 1 tbsp lemon juice 1 tbsp sherry vinegar 1/3 cup coarsely chopped flat-leaf parsley 1/3 cup coarsely chopped mint


  • 01
  • Place pork skin on a wire rack on a tray and refrigerate uncovered overnight to dry out.
  • 02
  • Preheat oven to 140C. Rub skin with vinegar, slice into thin strips and arrange on a wire rack in a roasting pan so they’re not touching and roast, turning occasionally, until fat renders (50 minutes to 1 hour), then increase oven to 200C and roast until crisp and browned (15-20 minutes).
  • 03
  • Dry-roast spices in a saucepan until fragrant (30-40 seconds), then season scratchings to taste with spice mix and salt.
  • 04
  • For apple and cabbage slaw, combine ingredients in a bowl and season to taste.
  • 05
  • To serve, butter bread slices and spread half with aïoli. Top with pork scratchings, then slaw, sandwich with remaining bread and serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Additional Notes

Pork belly skin is available from some supermarkets, or order ahead from a butcher.

Drink Suggestion

Cloudy English scrumpy

Featured in

Sep 2016

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