Heat oven to 230C/210C fan/gas 8.
Mix all the ingredients (except the pork)
in a small bowl, then rub all over the meat,
getting in between the cuts in the skin.
Lift the pork onto a wire rack in a
roasting tin and place in the oven to sizzle for 30 mins. Reduce oven to
150C/130C fan/gas 2 and roast
for a further 3 hrs. If the
crackling needs a final blast
to get it crisp, turn oven back
up to 230C/210C fan/gas 8
for about 30 mins more.
Remove the tin from the
oven, cover loosely with a tent
of foil and rest for at least 20 mins or
up to 40 mins before carving.