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sohi
Best I've done it I reckon, some of the fat burnt on the crackling while I was basting, bit didn't affect the taste at all, just made it look less perfect.
It was succulent, fragrant and herby, and extra MEATY. What was noticeable this year was that the flavours of the garlic and herbs had infused into the fat.
The fennel pollen is absolutely worth it, gives this unreal essence of fennel