Let the pork dry out for at least 1 hour as instructed to increase your chances of perfect crackling.
Succulent pork flesh with a moreish crackling, and a light jus from the pan juices.
Turn the oven down to 180C / 356F and roast for a further 50 minutes, checking after 30 minutes. Rest for 10 minutes.
Drain the pan juices into a small saucepan and add the sauce ingredients. Simmer on medium heat until thickened to your liking and taste for seasoning.