Remove the pork from the oven and cool for 15 minutes while you turn the oven up to 220C/fan 200C/gas 7. Then, using tongs and a sharp knife, cut the crackling away from the pork. Score the exposed fat and sit in another tin. Sprinkle sea salt over the crackling and put back on the wire rack. Roast the meat and crackling alongside each other for 30 minutes, brushing the pork fat with some of the glaze for the final 5 minutes, until the pork is really charred and sticky, and the crackling brown and really crisp. Smash the crackling into pieces and eat with thinly sliced or shredded pork and the remaining glaze.