Cheers @vacdac for posting your Winter Stwe recipe. Screenshot taken, I grabbed all the bits necessary and built a batch earlier this evening:
Bloody lovely! 
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I craved, so I made
Bit much for weeknight, but I had a spare yorkie in the freezer and I bought the stuffing lol.
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Dessert, innit. This is the second Production Specification LCW Series 104 Cake. And some single malt.
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Grilled thick cut French trimmed pork cutlet with steamed cauliflower, crispy battered potato scallops 
& Bramley apple 
sauce.
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Napoli back four, 1993 season?
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Quick Bombay potatoes, dhal with chickpeas done Pakistan style, with rice and a flatbread soaked in ghee and garlic and nigella seeds.
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Roast loin of pork with a sage ‘n onion rub. Served with stuffing, roast tatties with Rosemary ‘n garlic roasted in duck fat & beef dripping, caramelised Chantenay carrots seasoned with Rosemary & cracked black pepper & finished wiv a balsamic glaze + a rich pork gravy & Bramley apple sauce.
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Did you finish off the crackling by itself in the air fryer and pop it back on to serve?
Yep. By far the best way I’ve found, slow cook under foil until you hit 75-degrees, take out, cut of crackling (set aside pork to rest for 30-min+) and then add the crackling back on at the end.
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I have done similar but in standard oven, only problem is no crackling left by serving time.
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