I would like to know the best way to cook pork so that I get good crackling. Also my butcher sells skin and fat separately, can I cook this on its own too for extra crackling?
Pork shoulder and belly are two good cuts for slow cooking, which yields moist, tender meat and good crackling. Nigella's recipe for Slow Roast Pork Belly (from KITCHEN) marinates the meat in a tahini and soy paste and then cooks the belly in a low oven for several hours, which renders most of the fat. The cooking is finished off with a short blast of high heat to make sure that the skin really crisps into a sheet of crunchy crackling.
If you are lucky enough to have an extra piece of rind to cook then this should be put into the oven just before you turn up the heat for the final cooking. However you may need to give the single piece of rind an extra 10 minutes of cooking, once the belly has been removed from the oven. To help get good crackling you should also make sure that the rind is as dry as possible before it goes in the oven and ask your butcher to score it finely with a sharp knife.