Food

Loin, what's your preferred method to get the skin super dry to get the crackling working out of interest?

Idea taken from Serious Eats, where extensive testing was done to make oven-fried crispy, crackly chicken wings.

Try air drying the skin overnight (while keeping the meat juicy by packing it in plastic foil) and pour some baking powder over it while it's drying. This is just a theory, but it might just work.