Chinese style crispy pork

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The crispiest and juiciest Chinese style crispy pork Sui Yuk, I'm not sure how old crispy pork is as I couldn't find reference to early written recipes so as China is the oldest country in the world, let's assume it's well old eh?
In Hong Kong it is said that for a movie premier they would sacrifice a pig and use this hot roasting method to appease the god critics to get favourable reviews?
The secret to the crispy skin is to make thousands of tiny holes in the skin to allow the fat below the skin to rise to the surface and fry there, leaving a super thin and crispy layer of crackling and none of that unpleasant fatty flesh under the skin, so win win there.
You will also need to make sure the surface of the skin is as dry as possible and to achieve this it should be air dried and a combination of vinegar and bicarb of soda will help with this.
I do hope you give my crispy Chinese pork or Sui Yuk a try.