Wife says she does it this way.It's really good, never had rubbery crackling, ever.It's the Chinese way, so must be right !
Make sure the skin is scored.Pour a jug of boiling water over entire skin side, you will see the cuts expand. Thoroughly dry. Put under hot grill until it starts to brown, not burn. Turn heat down and roast as normal.
jan2242,
Dec 7, 2:23pm
Me too - works perfectly every time.
ant_sonja,
Dec 7, 3:49pm
I cook my roast on high for a bit then turn down low to finish cooking. At the end, turn oven to high again on grill and you can literally watch the skin pop & crackle within a minute or two, any longer and it will burn. It does help to have it scored well and rubbed with salt & oil.
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