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Roast pork with crispy skin

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 temperature.
6) Rub some olive oil on the skin and some salt.
7) Heat up the oven. Bake the pork at 150-160 C for 1 hour - this is for a 2kg roll, as in the picture. So, it may take less time for a smaller piece of meat and more time to cook a larger piece.
8) Then, turn up the oven to 230C for another hour (timing depends on the size of the meat). Check around half-way point that the skin has not charred.
9) After removing the pork from the oven, poke through to the meat to be sure that the juices are running clear i.e. all cooked through. Then, rest the pork at at least 20-30 mins before slicing and serving.
Roask pork, about 2kg with crispy skin
 

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