Scrape the
pork rind to make sure it is free of any bristles. Dry the rind, then
rub with the salt and five spice powder. Leave uncovered in the fridge
for at least 2 hours.
To make the
dipping sauce, combine all the ingredients.
Preheat the
oven to 475F/Gas 9. Place the pork, skin side up, on a rack in a
roasting tin. Roast for 20 minutes, reduce the heat to 400F/Gas 6 and
cook for 40-45 minutes until crispy. Cut into pieces and serve with the
sauce.
