Cooking the rind separately gives the crackling that crispy crunch we all love.
- Place onion, garlic, ginger, soy sauce, pineapple juice, sugar and coriander stems in a large ceramic bowl. Stir until well combined. Add pork. Toss to coat. Cover. Refrigerate for 1 to 2 hours.
- Preheat oven to 200C/180C fan-forced. Remove excess fat from rind. Place rind, top-side up, on a wire rack set over a baking tray. Refrigerate for 20 minutes to dry out. Rub rind with oil. Sprinkle well with salt. Roast for 40 minutes until golden and crisp. When cool, cut into small pieces. Set aside.
- Place pork in a ceramic baking dish with marinade. Cover with foil. Roast for 30 minutes. Remove foil. Roast, uncovered, for a further 30 minutes or until juices run clear when pierced with a skewer. Set aside for 10 minutes to rest. Discard pan juices.
- Make Green papaya salad: Combine fish sauce, sweet chilli sauce, lime juice and sesame oil in a small jug. Place papaya, cucumber, bean sprouts, mint and coriander in a bowl. Add 1⁄2 the dressing. Toss to combine.
- Divide papaya salad among plates. Top with sliced pork, remaining dressing and pork crackling. Serve with steamed rice.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set