Ask your butcher to score the rind. You could also use a clean cardboard cutter (Stanley knife) to slice the rind. The rind of the pork will crackle better if you leave it uncovered in the fridge for 3 hours or overnight. For super-crispy pork and crackling, a dark coated, heavy-based roasting pan gives a better result. ---------The dressing can be made a day ahead.