Get the fat burn on here, this is about as indulgent as you get. I like to cook this piece flat and on the bone. Its gives it structure. Score the skin of the pork with a sharp knife in a cross hatched diamond pattern, rub with ground sea salt, and some crushed coriander or fennel seeds. Turn your oven on to approx. gas 4, and cook this for about 2-3 hours in a roasting dish with a rack in it so the fat drips off the meat into the roasting tin below. Then turn your heat up to Gas 6-7 and crisp that crackling, be careful it doesn?t burn. Slice across the diamond pattern in diagonal slices. The meat is tender but not shrunken and crispy salty fatty crackling is about the nicest thing to eat.