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Caramel Spiced crackling
Caramel Spiced crackling

The rind of our #JustDelicious Pork Belly is brushed with oil, sprinkled with coarse salt and oven-baked until golden and brittle, then broken into shards and seasoned with a salty-sweet caramel spice made of sugar, sumac, salt and mustard seeds.

Prep Time: 15 min
Cook Time: 50 min
Total Time: 55 min
Gift for 2






Pork Belly rind


coarse salt



Caramel Spice Mix


250 ml

castor sugar

65 ml

sumac spice

45 ml


45 ml

coarse salt

45 ml

yellow mustard seeds

45 ml

black mustard seeds



  • Preheat oven to 220°C.

  • Place the rind face-up in a shallow oven tray lined with baking paper.

  • Brush the rind with oil and sprinkle with coarse salt.

  • Bake in the oven for 40 -50 minutes.

Caramel Spice

  • In a frying pan over low heat, add castor sugar and allow to melt (do not stir, just gently swirl the pan until the sugar is a light amber colour and all the sugar has melted.

  • Pour the hot sugar onto a tray lined with baking paper and set aside to cool.

  • In a frying pan over a moderate heat, add coriander, sumac spice, salt and mustard seeds and fry for two to three minutes.

  • When the sugar has set, cover 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 and dry the crackling with paper towel.

  • Once cool, break the crackling into smaller pieces.

  • Season with the caramel spice and store in an airtight container.

Recipe Meal Types: - Lunch Box - Festive - Entertaining
The following product can be used with this recipe:
Available at Eskort Butcheries

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