Start by inspecting the rind on your roast pork. Ensure that they are cut apart; often, the ends can still be attached. It’s important that they are separated, but be careful not to cut into the meat, as this will cause meat juices to come up during cooking and make the rind not crisp.

Season the roast with salt and pepper on all sides (except the rind).

Rub coarse salt into the grooves between the rind; this helps to dry them out and make the rind crispy.

Let it sit for 10 minutes, then you are ready to cook your roast pork.

Pour a bit of liquid into the tray at the bottom and place your roast pork there. This liquid can be used to make a delicious gravy. If the roast is not level, so that the rind is at the same height, it will be a challenge to get them all crispy. A good idea is to make small balls of aluminum foil and place them under the roast where it is lower.

Cook the meat at 180 degrees Celsius (356 degrees Fahrenheit) for about 55 minutes.

Optionally, add a bit more salt on top of the rind.

Increase the temperature to 210-220 degrees Celsius (410-428 degrees Fahrenheit) and cook for 10 more minutes.

Keep an eye on the rind popping and ensure they don’t get too much color.

Use a meat thermometer at the end to make sure the roast doesn’t dry out. I recommend the core temperature to be between 62-64 degrees Celsius (144-147 degrees Fahrenheit).

Enjoy your meal.