how do you achieve perfect skin on a pork roast?

>>9378595
Poke a shit ton of holes in the fat and crust with rock salt for most of the time in oven

>>9378595
mix lemon juice and baking soda and rub the paste onto the skin and let sit for a few hours before baking/frying

>>9378595
Skin needs to be dry ( leave it uncovered in the fridge for a couple of hours) make slits, sprinkle salt, add some olive oil and start with high temp in the oven for 15-30 min until the skin starts to bubble, then reduce the temp to recommended cooking temp/time. What also helps is fresh pork, it's a bitch to get frozen pork to have crackling

>>9379200
I pat the skin dry with paper towel

>>9379200
This.
1) Dry.
2) Salt.
3) Oil.

You don't have to cut the crackling or put holes in it, but if you don't then it could shrink when distort your roast into an odd shape. I normally score the fat with a knife but that's not strictly needed.

>>9378595
Don't eat pork, it's not kosher.

>>9381409
How about long pig?

>>9382801
met a Vietnamese vet of Cambodian war (when Vietnam invaded Cambo in like 78) that said human isn't bad