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It needs time to reduce how tough it is, either slow cooking it or let it soak in vinegar (and other things for seasoning) for a long time before cooking. Often go for that if I am going to cook it over a firepit.
This week I will be slow cooking it in a pasta sauce. Skin/fat removed and frozen to use another time, rendering the fat in a saucepan and keep it cooking until the solid bits go crispy, delicious with salt and I keep the fat in a pot in the fridge. I freeze it so that I can render it in batches as its quite a mess to clean up and loves sticking to the pan. I do wonder if a wire mesh to keep it off the base of the pan would help.