Rub the pork skin generously all over with the salt and pepper.

Place the skin in a wide saucepan and just cover with water. Bring to a gentle boil, cover with a lid and simmer for approximately 1 ½ hours, until tender.

Remove the pork skin from the water and pat thoroughly dry with kitchen paper. Allow to cool completely.

Once cool, refrigerate overnight in an airtight container.

Firstly prepare the ground almonds by placing in a small bowl and pouring the milk over, leaving to soak whilst you organise the rest of the ingredients.

For the caramelised onions, place the diced onions and butter in a medium saucepan. Cook over a very low heat for 20-30 minutes, stirring occasionally, until soft, golden and melting. Set aside.

Finish the pork crackling by removing the pork skin from the fridge and slice into strips.

Heat the olive oil in a wide-bottomed saucepan. Once hot, carefully add the pork skin. Take care as it will spit considerably while crisping up.

Fry for approximately 10 minutes on the first side and 3-4 minutes on the other side, until golden and crisp.

Remove with a slotted spoon and leave to cool completely before chopping finely. Reserve the pork fat in the pan for cooking the meatballs.

To make the meatballs, combine the pork mince, soaked almonds, caramelised onions, fennel seeds, lemon zest, garlic, parsley, thyme, egg, salt and pepper in a large mixing bowl.

Mix the mixture thoroughly with your hands until completely combined.

Shape the mixture into evenly sized balls, about 50g each.

Re-heat the pan containing the pork fat. Once hot, add the meatballs in batches if necessary and cook for approximately 3-4 minutes on each side, until nicely browned and cooked through.

Remove the meatballs and set aside.

To make the gravy remove most of the remaining pork fat from the crackling pan, leaving about 3 tablespoons.

Reduce the heat to low and add the sweet rice flour, stirring into the fat until you have a smooth roux.

Gradually pour in the stock, whisking continuously to prevent lumps. Keep whisking as the sauce begins to bubble and begins to thicken.

Add the redcurrant jelly and whisk until dissolved.

Stir in the crème fraiche, whisking until the gravy is smooth and creamy. Taste and adjust the seasoning as needed.

Return the meatballs to the pan and turn gently to coat them in the gravy. Simmer for about 5-10 minutes, until the meatballs are piping hot throughout.

Spoon the meatballs and creamy gravy into a serving dish. Finish with plenty of fresh parsley and scatter over the remaining crispy pork crackling just before serving.