Does anyone have advice on how to get pork skin to come out crispy?

It works for chicken - try a little baking powder?

Make sure it'svery dry before cooking.

>>8382579
Pat it dry and rub it with salt

>>8382579
Well, I don't know much about pork skin, but I do know a lot about cooking foreskin.

Broil it at the end that's the most reliable way but all these various rubs might also help the texture and/or flavor

>>8382648
>>8382652
I'll try drying it then. It's interesting because the recipe said to add water if needed so the meat doesn't dry out.

>>8382657
This. Or you could sear it at a high heat.

>>8382579
cook it a long time at a relatively low temp until much of the fat has rendered out, then high heat for a short time

or just slice it off and process it separately

http://www.seriouseats.com/recipes/2010/06/the-nasty-bits-how-to-make-chicharrones-recipe.html

>>8382579
Score the skin all over, making sure not to cut into the meat.
Rub with a lot of salt, deep into the cuts.
Rest 30 minutes at room temp, then brush off excess salt.
Roast in oven, 30 minutes, skin side down in a tray with water. Yes, it will be wet for now, but this step is crucial.
Turn over and place on a rack over the water bath.
Make sure the skin is completely level. If necessary, prop up with crumpled aluminium foil.
Finish roasting, then rest 30+ minutes before slicing.

>>8382788
and if you are a lazy bastard, the most essential rules are:
Score and salt skin
Keep skin level while roasting

>>8382648
How do you dry pork?
And is there a way to keep it juicy at the same time?