Want to mail that perfect roast pork? Here’s my tips below: Dry skin - Make sure you dry out the skin on your roast pork, this is absolute KEY to nailing that perfect crackling. I like to dry the skin out for 48 hours in the fridge. I’ll remove the pork roast from its packet, pat the skin dry, cling wrap the meat ends leaving the skin exposed and dry the skin out in the fridge for 48 hours. Alternatively you can pour boiling water over the skin and then dry with a hair dryer to save time like I’