2 tbsp sea salt flakes
2 tsp caraway seeds
2 tsp dried chilli flakes
2 x 350g pieces pork rind, scored
Olive oil cooking spray
80ml apple cider vinegar
¼ cup caster sugar
2 green apples, peeled, cored, chopped
Preheat oven to 230°C. Lightly crush salt, caraway seeds and chilli with a mortar and pestle. Pat rind dry with paper towel. Put rind on two racks on two large oven trays, rind side facing up. Spray lightly with oil and sprinkle with spice mix.
Bake rind for 35-40 minutes or until golden and crispy. Drain fat from oven trays halfway through cooking.
To make apple sauce, put vinegar, sugar and cloves in a medium saucepan and stir over a medium heat until sugar dissolves. Add apples, reduce heat to medium-low and cook covered for 8-10 minutes or until soft.
Pour mixture into a food processor and process until pureed. Spoon into a serving dish and allow to cool. Break crackling into strips or pieces and serve with dipping sauce.