After conducting extensive analysis on Google lol
I have come up with this Moi
1) 50 minutes per kilogram of pork
2) 1 spoon fennel seeds
3) sea salt
4) black cracked pepper
5) Olive Oil
6) Boiling Water
Score the skin well- get a butcher to score it
Pour boiling water- over the meat to open up the scoring
dry the meat really well
stick it in fridge for 2 hours
then mix fennel seeds with olive oil and rub well into the meat
then add heaps of salt rubbing it into the slots and well over the meat
medium to hot oven- although Id say closer to hot
Method 2
Cut the rind of the meat completely (probably get your butcher to do it)
score really well
stick it in shallow baking dish
use fennel seed, olive oil mixture
then heaps of sea salt as Method 1
In a poo hot oven
Obviously your baking the wrind on its own.
Cooking with Ramps continues tomorrow
