I love cracklin this is a method I learned from a friend in New Zealand
1.Dry the skin of your roast pork.
2.Make sure the skin has nice deep scores right through the skin.
3.Drizzle a couple of tablespoons of oil over the skin, and rub in.
Now the secret is the salt people think salk is bad for you but to much of anything is bad for you.
4.Sprinkle a handful of salt over the skin and massage into the skin.
5.Rest for an hour or two (better yet do it in the morning and rest all day!).
6.Pre heat oven to 180˚, then place roast in oven and roast for 1 hour/kg.
7.Your roast is ready when the thermometer shows 71˚ internal temp, or the pricked pork juices run clear.
8.For super crispy, remove roast from oven, and remove crackle from roast (have paper towels handy).
9.Return crackling to tray and raise temp to 220˚ for 10 minutes.
Cover your meat while it is sitting – it is a good way for the meat to let the juices settle, and will make carving easier.