I should have also added make sure the oven is up to temp, and if you want really good crackling put plenty of cuts in the fat quite close together and rub some olive oil and then rub salt into all the cuts, and bang the oven right up for the last 15 mins.
Treat yourself to a temperature probe, Tells you what your meats ect should be cooked to and shows you when temp is reached .Morrisons sell a cheap one Perfectly cooked meat all the time Wouldnt cook without it now
the resting time is crucial if you want nice juicy meat - allows the time for the juice to come out of the centre of the meat back into the outer capilliaries.......