We cook it on the BBQ as its way better and the crackle is amazing. Always rest the pork for a little while before cooking as this allows for drying time (as the pork will sweat slightly especially if salted and if you dry it this ensures a crispier crackle). We have either potatoes cooked in goose or duck fat, or I'll do crispy rosemary & garlic potatoes in the fry pan. If I'm being extra decadent I'll make potato rosti's and serve with mushroom cream sauce.