mycookerygarden

There are quite a lot of recipes for roast pork with crispy skin. I used to think it was quite difficult to get the skin to be crispy but after several attempts at my sister's place, I think the basic steps can be repeated successfully. This recipe uses a salt layer on top of the skin for the first bake. https://rasamalaysia.com/chinese-roast-pork/ https://www.bbc.com/food/recipes/roastporkwithcrackli_67344   https://www.seriouseats.com/recipes/2011/12/ultra-crispy-slow-roasted-pork-shoulder-recipe.html 1) Dry the pork. 2) If the pork piece is quite thick, then score the skin all over into thin strips, bringing the blade of the knife about halfway through the fat beneath the skin. 3) Rub seasoning (salt, soya sauce, pepper, oil, etc) onto the meat and also the skin. But dry the skin afterwards. Rub salt into the skin. 4) Leave the whole piece uncovered in the fridge for a few hours. Overnight will be better. 5) For baking, wait for the meat to return to room temper