> wrote in message
...

> Looks very tasty and the way I love it however the most simple way to
> make sure crackling crackles is to leave the raw meat uncovered in the
> 'fridge for 24 hours - it's what the Chinese do for both pork and
> Peking Duck and it works

Same here when making porchetta pork roast, at least 24 hours uncovered in
fridge after scoring.

Cheri