I've tried it many, many times, using various methods but nevre got it right.
Yesterday however, it turned out beautifully.
Method:
1. I scored the rind halfway through the fat with a razor blade (I couldn't find a knife sharp enough
2. Poured boiling water over the skin to open up the cuts
3. Dried it & put in the fridge for 2 hours.
4. Mixed olive oil, crushed fennel seeds & salt & rubbed this well in before putting it in the oven.
5. Cooked it at around 180 then the last 20 mins at 220.
6. Perfection
Yesterday however, it turned out beautifully.
Method:
1. I scored the rind halfway through the fat with a razor blade (I couldn't find a knife sharp enough
2. Poured boiling water over the skin to open up the cuts
3. Dried it & put in the fridge for 2 hours.
4. Mixed olive oil, crushed fennel seeds & salt & rubbed this well in before putting it in the oven.
5. Cooked it at around 180 then the last 20 mins at 220.
6. Perfection

