It's actually an oil painting - wet on wet technique Bob Ross style to create layers and texture.
That is sensational crackle. How did you do that?
Thanks. I use a very simple technique, as learnt from a Chinese chef that owned a place that specialised in crispy pork and duck. I rub a little oil (I use olive) over the skin then later on salt. I let that sit for a few minutes (I'm fairly impatient, just want it in the oven) and if there any patches I've missed I add some more salt. There's garlic, chillies, dry herbs and all sorts of tasty shit on the meat side. In the oven skin up at 200⁰c until it's cooked. Today 1.4kg of pork was in there for about 45 minutes, I wasn't paying close attention. Check it a few times and add salt if need be. Sometimes I drop the oven down to 180⁰c after 15 or so minutes, but today I didn't. When I carve it, I lay it skin side down and use my cleaver.
There's heaps of different methods floating around. I've tried quite a few and the more complex they get the more time and energy you waste at not winning.