Roast Pork with Crackling

Americans are missing so much when it comes to roast pork, because roasts in the States are almost always sold with the skin trimmed off. They usually have a layer of fat, which is great for flavor, but it’s the unattractive skin outside the fat, like a thick rind, that roasts up into crisp crackling, sort of like those bags of fried pork rinds but infinitely better. Once in a while, I actually do see skin on a roast at the supermarket, and these days in my neighborhood I know a butcher who