Ultracrisp Crackling

There are many myths about how to make a perfect pork roast with perfectly crisp crackling. Chefs often have their own recipes and explanations for why they work. The challenge is the usual one—to remove a sufficient quantity of water from the rind, to gelatinize the collagen, and to melt away a lot of the fat, all while ensuring that the meat is tender and stays juicy. And in the case of a pork roast, everyone expects, to an even greater extent than for poultry skin, that the crackling should have a real crunch.