Ingredients:<\/p>\n
4 pork loin ribs
\n250 g apricots
\n20 g shallot
\n20 g sugar
\n10 g apple vinegar
\n40 g butter
\n1 clove of garlic
\nWild fennel
\n1 teaspoon of natural smoke flavouring
\n2 cumin seeds
\nSalt
\nPepper<\/p>\n
Procedure
\nRub the pork rind with salt and pepper, bake at 140\u00b0 for 2 hours. After letting the meat rest for 10 minutes, carve the rind, brush with smoke flavouring, add salt and pepper and steam in the oven at 80\u00b0 for a further 2 hours.<\/p>\n
For the chutney (spicy sweet and sour sauce), brown the chopped shallot in a pan with the remaining butter, add the pitted apricots and fry for another 2 minutes. Then add sugar, vinegar, cumin and a pinch of salt. Cook everything over a medium heat for 10 minutes. Remove from the heat and stir in chopped fennel.<\/p>\n