Choose either a pork leg, loin, forequarter or shoulder roast with rind. Make 1/2 cm-deep cuts in the pork rind, 1 cm apart. Place on a wire rack over the sink and pour enough boiling water over the pork to open each cut.

 
Pat dry. Sprinkle with salt and rub with oil.

Place in a baking dish.

Cook in a hot oven (200C) for 20 mins. Reduce to moderate (180C) and cook for 50 to 60 mins per kilo until tender.

Then place under a hot grill. Cook for a further 5 mins until blistering and crisp. 

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