1. Boil liempo in water for 20 minutes,
2. Scrape white layer in pork skin.
3. Prick skin with fork.
4. Rub salt all throughout the liempo until salt liquefies.
5. Spread baking soda evenly and thinly on the skin.
6. Place the meat on top of the turbo rack.
7. Cook for 25 to 35 minutes at 450°F / 230°C.