with salt. put the pork in a roasting tin and pour in the stock. roast for 2 hours 30 minutes.
3. carefully pour the stock and juices from the tin into a saucepan; increase the oven temperature to 220˚c, gas mark 7, then return the pork to the oven for 20 minutes to crisp up the crackling. transfer the meat to a board and leave to rest, loosely covered, for 20 minutes. meanwhile, simmer the stock for 5-6 minutes until reduced a little; skim off any excess fat. season and serve alongside the pork. 