The meat was dry-aged/hung for 10 days to tenderize it and increase the likelihood of achieving perfectly crispy crackling.

Always start by checking the grooves between the crackling when preparing a pork roast. For crispy crackling, it's crucial that cuts go all the way down to where the skin meets the meat. Make additional cuts yourself if necessary, ensuring the cuts reach the fat (never cut the meat) along the entire roast.

Rub thoroughly with salt, making sure it gets between all the grooves of the crackling.

Place the roast in a vacuum bag and seal it. Place the bag with the roast in the sous vide and cook it at 60 degrees Celsius (140 degrees Fahrenheit) for 5 hours.

Remove the bag and cool it under running cold tap water.

Place the bag with the roast in the refrigerator. It can keep for a week in the fridge.

If you prepared the roast in advance, do the following:

Place the bag in hot water from the tap for 5 minutes so the meat juices become fluid again and can be drained. Dry the roast thoroughly and massage salt again between the grooves of the crackling.

Place some bay leaves between the grooves of the crackling.

Place the roast on a rack and then into a very hot oven (it should be on max grill).

Open the oven door until the crackling is brown and crispy. This takes about 20-25 minutes, but be careful, as it can happen very quickly!

Cut the meat into slices and place them on a heated serving platter.

Serve immediately!