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How to make Salty crackle with honey butter gravy

Yield = 12
Prep time: 8:10
Cook time: 0:40
Total time: 8:50

Ingredients

1kg pork rind
2 teaspoons sea salt
1/2 teaspoon fennel seeds

Honey butter gravy

15g salted butter
1 tablespoon plain flour
250ml (1 cup) Massel chicken style liquid stock
2 teaspoons lemon juice
5 sprigs fresh thyme, plus extra leaves, to serve
1 1/2 tablespoons honey

Method

Step 1 For the crackliest skin, place the pork rind on a wire rack in the sink. Carefully pour boiling water all over the pork. Drain well and pat dry with paper towel. Place rind side-up, on a plate. Sprinkle with half the salt. Place in the fridge overnight to dry out.
Step 2 Preheat the oven to 230C/210C fan forced. Place the fennel seeds and remaining salt in a mortar and pound with a pestle until finely crushed. Thoroughly dry the pork with paper towel. Sprinkle the fennel salt all over the pork. Roast for 35-40 minutes or until bubbly and crisp.
Step 3 Meanwhile, to make the honey butter gravy, melt the butter in a non-stick saucepan over medium heat until foamy. Add the flour and cook, stirring, for 1 minute or until foaming. Remove from the heat and gradually stir in the stock or broth, lemon juice and thyme. Return to medium heat and cook, stirring constantly, for 10-12 minutes or until the gravy boils and thickens. Add the honey and stir until combined. Season.
Step 4 Slice the pork crackling and serve with the honey butter gravy, sprinkled with extra thyme.