Get the largest diameter needle in your sewing kit, prick the skin at about half an inch intervals by about 1/4 inch deep. This is a trick used by the Chinese to get pork skin puffy and crispy. I haven’t tried it with this recipe but it works with inihaw na baboy.

I’ve done this before too with a bigger slice of meat and Hubby likes it a lot since he pulls the meat apart and pour barbeque sauce (like a pulled pork sandwich, very American:) ). I cook it longer though. I like the taba part dipped in soy sauce and eat fresh cooked rice, YUM!