Not sure what it is, but it looks pretty much what I try to achieve. I have most success with Italian style porchetta spices like, fennel, rosemary, garlic, olive oil etc. I let the meat side marinate in a flat glass baking dish, keeping the skin up, salted and dry...Then, I wipe the moisture and salt off of the skin with a dry paper towel and put it on a rack and bake it for a few hours, on low,250 or 300. You can leave it in as long as you like this way. When you are soon ready to eat it, crank the heat up to help crisp and blister up the skin. Then I take it out and let it rest for about 15 minutes before cutting.
One tip is to score it the way you want to cut it up. This way you can cut through the slits easily without wrecking the finished skin. It is hard as heck and you won't get to get a knife through the crispy skin otherwise.