Summarize the following:
Crackling can be prepared using any number of cuts, including the loin, shoulder, belly, or butt. The important thing is that the meat be untrimmed, with a thick layer of fat (or "rind") covering the top. When it comes to getting just the right balance between meaty and crisp, most cooks swear by the belly. If you're working with a frozen cut of pork, it will first be necessary to thaw it out. Always let frozen meat sit in the refrigerator as opposed to the countertop so that the temperature remains even throughout. If you don't feel like clocking your meat as it thaws, simply transfer it to the refrigerator the night before you want to make crackling. Defrosting your pork in the refrigerator will also help dry it out, allowing for a more consistently crunchy crust. There will be a lot of fat dripping off the meat as it cooks, so the larger and deeper the pan, the better. Make sure the roast is resting as flat as possible to prevent it from shifting as it cooks. Make your cuts widthwise, or perpendicular to the longest side of the roast. Each cut should be roughly 1 inch (2.5cm) apart, or about the width of two fingers. Be careful not to cut into the meat itself, as this can cause the succulent juices to escape. In many supermarkets, you'll be able to find fatty cuts of pork that have been pre-scored and packaged as "crackling." Scoring the fat helps ensure that it renders properly. Pull the strands from opposite ends until they're snug, then tie off each section with a secure knot. Binding the meat will help it hold its shape in the intense heat of the oven. Tying up your roast is an optional step, but it can be useful if it's been stuffed or wasn't butchered in one uniform piece.
Pick out a fatty cut of pork. Defrost the meat in the refrigerator for 12 to 36 hours. Place the pork in a roasting pan with the rind facing up. Make a series of shallow parallel cuts in the fat. Tie the roast with butcher's twine at 26in (5.115.2cm) intervals.