Crackling

[LetThereBeRock]

I'm having roast pork belly tonight and I want really crispy crackling if possible.

I've been rubbing it with salt every few hours and using kitchen roll to absorb the moisture but I'd appreciate any other tips for drying the skin out as much as possible and for getting really good crackling.

Thankyou in advance.

Leave it out of the fridge for a while before cooking.
A little mustard powder rubbed over the skin also helps.
Is it is well scored? If not, score it with a Stanley knife.

I cheat and once the meat is cooked I peel it off and stick it back in the oven for 5min while the meat rests and I deal with teh veg