Pork crackling bruschetta

Last night I made dinner for my mum and her partner. I knew from the outset it was going to be the Tamworth belly ribs with red cabbage. But what to do with the pork skin and what other accompaniments? I came up with this crazy idea of of pork crackling bruschetta, replacing the bread with crackling and using a mix of antipasti on top to match the red cabbage.

Ok stick with me. My mother didn’t think it would work either but after she tried it she wanted the recipe.

Ingredients
Pork crackling
Oil spray
Maldon salt

Pickled artichokes
Tomatoes
Sunblushed tomatoes
Pickled onions
Yellow pepper
Olives
Lemon
Olive oil
Pepper

(alternatively just use the filling from my foccacia with antipasti filling recipe)

Method
1. Pre-heat the oven to 220 degrees.

2. Spray a little oil and sprinkle salt on both sides of the pork skin then rub in. Place on a flat roasting try and pop it in the oven.

3. After about 5 minutes reduce to heat to 150 degrees. The. After and 15 minutes increase the heat to 180 degrees and leave until the skin is bubbly and hard.

4. Meanwhile roast the yellow pepper, remove skin and finely chop along with all the other antipasti. I specifically haven’t put in amounts because you need to find the balance of flavours that works for you. However it is important to have non-vinegar-based pickles in there to cut through the acidity. Squeeze in a little lemon juice, pour on a little olive and add a little freshly ground black pepper and mix through.

5. Cut the crackling into pieces and place the antipasti mix on top.

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Warning, this can get messy when being eaten!

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