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Dry the pork by patting it with a paper towel and refrigerate uncovered overnight to air-dry the rind.
Score the rind at even 1cm intervals without cutting through to the meat.
Drizzle olive oil over the rind and massage it in.
Rub salt over the rind and into the score marks.
Preheat the oven to 240°C/220°C fan-forced and roast for 40 minutes until the rind crackles.
Reduce heat to 180°C/160°C fan-forced and cook for 30-35 minutes per kilogram until cooked through.
Remove from the oven, cover loosely with foil, and rest for 10 minutes.