Now it’s time to prepare and get ready to cook
Of course, the best bit of the pig is the crackling, and to get the best bit of crackling known to humanity follow my advice. Take the cut of pork out of the packaging as soon as you get home, dry the beast as well as you can taking special care to thoroughly dry the rind. Then, loosely cover the joint with a tea towel or similar and put it in the fridge. If it’s a large joint, grab it from the fridge about an hour before you want to cook it so that the cut can get up to room temperature. Dry the rind again and rub a tablespoon of salt into it about half an hour before you plan to cook.
Grab a roasting tin that’s a little big bigger than the joint, make sure it’s not too big or the delicious gravy juices will evaporate. Peel half an onion and then bung it in the roasting tin, this will caramelize and add loads of extra flavor to the gravy. If you’re a fan of herbs the best ones to use are thyme and sage, apples also go well with pork (obviously) so you can also slice up an apple and throw them in the tin. Lightly sprinkle the crackling with a bit of extra salt before putting the tin in the oven.