Step-by-Step Instructions

1. 1.Prepare the Pork Roast

   Take the pork rib roast, approximately 1.3 kg. Check the meat side for any cartilage and remove it if necessary. Ensure the skin is scored properly; if not, use a sharp knife to score it in even strips, cutting through the skin but not into the meat.

2. 2.Initial Cooking (Skin-Side Down)

   Place the pork roast skin-side down in a roasting pan. Pour boiling water into the pan until the skin is fully submerged. Place the pan in a preheated oven at 200°C (convection/fan setting) and cook for 20 minutes. This step helps to soften the skin for crisping.

3. 3.Prepare for Crisping

   After 20 minutes, carefully remove the roast from the oven. The skin should be softened. Turn the roast skin-side up. If the roast is not completely level, use crumpled aluminum foil to prop it up so the skin is flat and even. This ensures uniform crisping.

4. 4.Season and Add Aromatics

   Generously sprinkle coarse salt over the scored skin, making sure it gets into the cuts. Place bay leaves and thyme sprigs *under* the roast in the pan with the water. These aromatics will infuse the drippings, which can be used for a flavorful gravy. Do not stick bay leaves into the skin, as it doesn't add flavor to the skin itself and can hinder crisping.

5. 5.Final Cooking

   Return the roasting pan to the oven and continue cooking for approximately 1.5 hours at 200°C (convection/fan setting). Cook until the skin is crispy and golden brown all over. The video shows checking the roast after 1 hour, and then for the last 5 minutes to ensure perfect crispness.

6. 6.Rest and Serve

   Once cooked, remove the roast from the oven. It is crucial to let it rest on a cutting board for at least 15-20 minutes before slicing. This allows the meat juices to redistribute, ensuring a moist and tender result. Slice the roast along the scored lines and serve immediately.