Ingredients
Method
1.Pat the pork rind dry with absorbent paper; rub in combined salt, five-spice and oil. Place on a metal rack over a large shallow baking dish; cover, refrigerate 1 hour.
2.Preheat oven to very hot, 240°C (220°C fan-forced).
3.Bake the pork, uncovered, in a very hot oven for 1 hour or until rind begins to crisp. Reduce heat to moderately slow, 160°C (140°C fan-forced); cook pork for a further 1 hour 30 minutes or until tender. Stand, uncovered, for 15 minutes.
4.Cut the pork into thick slices; serve with combined sauce and chilli.
The recipe is best cooked close to serving. Not suitable to freeze. Not suitable to microwave.
Note