Dry the Skin: Moisture is the enemy. Leave the pork uncovered in the fridge for 24 hours to dry out.

Use High Heat: Start or finish with a 240°C – 250°C oven.

Level Surface: Prop up the roast with foil balls to ensure the skin is horizontal, preventing oil from pooling in the centre. 

Salt: Use plenty of sea salt, rubbing it into the scored rind