Preheat your oven to 220 degrees C (fan forced)

Allow pork to come to room temperature (approx. 30 min).

For incredible, melt in mouth pork crackle, lightly drizzle boiling water over skin of pork. Dry the skin and then add a squeeze of lemon juice to the skin. Season with Murray River salt

Cook at 220 degrees for 30 mins or until the rind has crackled.

Turn the oven down to 160 degrees and cook for approx. 45 minutes per kilogram of pork.

Don’t overcook the pork ~ cook it to medium so there’s still a hint of pink in the center.