Julie’s tips:

✽ If you are making this for a dinner party, you can cook the pork the day ahead. Place the pork between two trays with weights on top and refrigerate. When cold, it’s easier to cut. For this method, it’s simpler to cut the pork into squares, rather than slices. Reheat, covered, in a slow oven until piping hot, then refresh the crackling by putting the pieces skin-side down in a hot frying pan before serving. ✽ If you don’t have the time to refrigerate the pork overnight before cooking, place the pork on a rack in the sink and pour a kettle-full of boiling water over the skin.