Salt to taste
1. Preheat the oven to 220°C.
2. Place the pork on a rack in a roasting pan and slice the fat at 2cm intervals.
3. Rub olive oil and salt all over and roast until the fat is brown and crispy, about 1 hour and 30 minutes.
4. Make sure the fat does not burn.
If the crackling is burning and the meat is still not cooked, cover the fat with a piece of foil until the meat is ready.