Casoeûla

• 200 g pork rind
• 500 g pig’s head and ears
• 1<

Preheat the oven to 200°C.

Scrape the pork rind and singe off any hairs. Also singe the head, ears and trotter, and cut the trotter into four pieces.

Arrange the ribs on a baking dish, salt and roast until they start to sizzle and turn brown. Drain off the fat.