For really crisp crackling, rub the pork skin generously with the salt, put the pork skin-side down on a wire rack in a roasting pan, cover and leave in the refrigerator overnight to draw out the excess moisture.
Heat the oven to 475°F. Pat the pork dry with paper towels. Put it back skin-side up in the roasting pan. Drizzle a little olive oil over the skin, th
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