Lets begin with the puree. Start by dicing a yellow onion and place it straight into a pot. Cook for a minute or 2 without oil. I want the onions to cook without coloring at this stage.
Now add some butter.
Continue cooking and stirring. When the onion looks like it is about to caramalise - add 1/8 cups of water and stir.
Cook till water evaporates and the smell of raw onion is no more.
Now introduce either mustard powder or grained mustard, some diced garlic, a pinch of salt and a tbsp of apple cider vinegar. Mix well and cook for 3 minutes.
Now add a grated green apple, 2 tbsp dark brown sugar and 1/4 glass bourbon.
Mix well and cook for 4-5 minutes. Switch off flame and allow the mixture to cool a little.
Now this is the fresh pork rashers.
I line them skin side up on the chopping board and sprinkle some salt. Using a sharp cleaver cut the rashers to bite size pieces.
In a tight snug fitting deep baking dish- place the onion and apple puree. Now place the pork rashes skin side up. Allow the pork to marinade for 30 minutes to an hour.
Place the dish in a 130C oven for 1.5 hours - Covering it with al foil.
After 1.5 hours- crank the heat up to 210C and remove the al oil. Keep a close eye on the crackle- Within 10-15 minutes it should crackle up nicely.
The top portion looks good - you probably allow the pork to continue roasting for another 5 minutes for a crispier crackle.
Once the pork is well cooked, remove from oven. I like serving the pork rashers on a rocket or arugula. You can use any other salad leaves and a spoon of the bourbon-apple puree. Bon Apetite.