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Pork skin sandwich

An intricate recipe of crisp pork skin filled with Marmite glazed cabbage leaves, lemon verbena and apple slices.

Equipment and preparation: for this recipe you will need a steam oven, two pairs of sharp tweezers and a vacuum-pack bag.

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For the pork skins

  • 2 pieces pork skin (each approximately 3x7cm/1¼x2¾in)
  • 1 tbsp brown butter
  • oil, for frying
  • salt
  • 1 lemon, zest only

For the Marmite glaze

For the white cabbage

For the seasoning

  • 6 slices of a tart apple, such as Granny Smith
  • 1 lemon, juice only
  • 8 lemon verbena leaves (each about 5cm/2in long)

To serve