This simple step, recommended by Marissa Stevens of Pinch and Swirl and shared in a recent interview with our sister site The Takeout, does more than just pre-cook the surface. It begins tightening the skin, draws out surface moisture, and primes the pork for the kind of high-heat blast that leads to the crunch you crave. What makes this trick especially useful for home cooks is that it mimics the results of restaurant techniques without needing special tools.