This recipe for slow roast pork and the nickname is stolen from River Cottage meat book, if you like meat and really want to know everything about cooking it then I advise you buy it Its called Donnie Brasco on the basis that you stick it in the oven and fugeddaboutitServes
5 garlic cloves
5 cm of root ginger
2 tsp chilli flakes
1 tbsp brown sugar
1 tsp salt
1 tbsp sunflower or groundnut oil
1 tbsp soy sauce
3 tsp five spice powder
First make the paste by grating the ginger and garlic into a jar of cup etc and then add the rest of the ingredients. Mix well and set aside. Put the oven on at 230 and wait until it heats up, score the pork fat using a very sharp knife but preferably a stanley knife being careful nit to cut all the way through to the meat.
Take half the paste and massage it into the meat on the skin side, place the pork skin side up on a rack in a large roasting tin before placing in the oven fr 30 mins. After 30 mins remove the meat from the oven and smear the rest of the paste on the bottom of the meat and around the side, turn down the oven to 110 and place the pork back in the oven, adding a large glass of water to the pan, to slow roast for anything from 16-24 hours turning half way through.
About 30 mins before serving place back in the oven at 220 to crisp up the crackling, alternatively remove the crackling and place back in the oven at a lower heat to get to the right temperature.
To make a sauce you can take the juice from the pan and add it to lots of ice, the fat will stick to the ice giving you a nice stock to thicken with flour, you can use the fat to roast potatoes and serve with veg.