Using a craft knife, score the pork skin lengthways at 1 cm intervals but be careful not to cut into the meat.
Tie 3-4 pieces of string running the same direction as the scoring around the pork roast to secure it.
Place the pork into the fridge on a rack uncovered overnight.
This will dry the skin out and give you the crispy crackling you want.
The next day, take the pork out of the fridge and allow it to come to room temperature.
Preheat the oven to 230 C (with the fan on if your oven has one).
Generously season the pork skin with salt – rub it into the score lines and the skin well.
Brush the whole roast with oil and pop it into the oven on the roasting rack.
Roast for 30 minutes to get the crackling going.
While the pork is roasting, place the potatoes, onions and garlic halves into a small roasting dish, drizzle with oil and season with salt and pepper.
After 30 minutes, turn the oven down to 170 C and pop the potato and onion wedges into the oven alongside the roast.
Remember to keep an eye on the veggies and toss them occasionally.
When the potatoes are golden and the onions are soft and slightly charred, they are done.
The garlic should be soft.
Roast the pork for another 2 hours and then check the internal temperature.
You are aiming for 65 C.
If it needs more time, give it more time until you hit 65 C.
The internal heat of the pork will continue to rise another 5 C while resting, leaving you at a perfect 70 C internal temperature.
When the pork is almost finished resting it’s time to cook the beans.
Fill a medium-size saucepan ¾ full with salted water and bring to a boil.
Pop the beans in and cook for 5 minutes.
Drain the beans and toss in butter and lemon juice and season to taste.
Carve the pork and tuck in.