No recipe for this as there wasn't much to it. I'll talk you through the pictures though.
The underside of the rack
(I think this slab was about 1.5-2kg)
Score the pork skin and pour hot boiling water over it
Blot it all dry with paper towels (make sure you dry the skin particularly well so it crackles better). Drizzle oil and sprinkle loads of salt and some pepper over it. Rub it in really well (try to get some salt into the scored skin right into the cut creases)
Roast for about 1 hour 15mins at 180C and then turn it up to 220C for about 20mins to get the crackle really crunchy.
The skin started to slide off to the back right for some reason but it didn't matter. That crackling was to die for!