Make sure the skin is completely dry and, if necessary, remove any remaining hairs by singeing the rind with a flame or shaving it with a disposable razor. Just before roasting the joint, score the rind. Carefully scoring the skin and fat of the pork joint at regular intervals before roasting it will help to give delicious, crispy pieces of golden crackling.
Rub the rind generously with salt. Cook the meat on a rack in a shallow baking dish and refrain from basting it during cooking. For crackling that is particularly crisp, remove the whole rind about 30-45 minutes before the end of roasting and continue cooking it beside the joint.
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Asian Recipes **
