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1
Lay the pig skin-side up on a clean work surface. Using a sharp fork or fine skewer, prick the entire skin surface at 1 cm intervals — work systematically from neck to haunch, including the flanks. Every part of the skin must be pierced. The goal is confirmed by running a hand across the surface and feeling no unpricked expanse larger than a coin.
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2
Dissolve the baking soda in 250 ml cold water. In a separate vessel, combine the warmed maltose with the rice vinegar and stir until the maltose is fully liquid. Brush the baking-soda solution across the entire skin surface first, then follow immediately with the maltose-vinegar mixture. Every millimetre of skin must be coated; missed areas will not bubble or colour evenly during roasting. The skin should appear lightly glazed and uniform in sheen — this is where the dish lives or dies, as incomplete or uneven alkaline coverage will produce patchy texture and dull, non-blistered skin.
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3
Hang the pig on a hook or set it skin-side up on an elevated rack in a cold, airy space — a cool room or a refrigerator with the fan setting active. Leave uncovered for 12 to 24 hours. The drying is complete when the skin surface feels papery and taut to the finger, with no trace of tackiness or moisture.
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4
Heat the oven to 230°C. Place the pig skin-side up on a rack set over a deep roasting tray. Roast at this temperature for the initial phase. The skin will begin to blister and bubble visibly within 20 to 30 minutes — small raised blisters should form across the surface. The dish is progressing correctly when the sound of active fat rendering is audible and the kitchen carries the clean, caramelised scent of browning skin.
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5
Continue roasting until the skin is a deep amber-mahogany across its entirety, the blisters have set into a firm, crackling layer, and the skin produces a hard, hollow knock when tapped with a knuckle. The interior of the pig should read fully cooked at the thickest point of the shoulder. Rest the pig for 10 minutes before service.