Parboil the pork

• Bring a wide saucepan of water to a boil, add the pork skin side down and cook for 1 minute until the skin changes colour.
• Turn the pork over and cook for a further 30 seconds, then transfer to a bowl of iced water and scrape off any debris with a sharp knife.
• Pat the pork dry, place skin side up on a wire rack over a tray.

Score and marinate the pork

• Pierce the skin all over with a toothpick, sprinkle over some of the sea salt and rub it into the skin.
• Turn the pork over, score the flesh in deep crossways and vertical cuts to make squares, then sprinkle the Shaoxing wine over the flesh.
• Combine the five spice, garlic powder, salt, sugar and white pepper, rub into the meat and down into the slits, wipe the skin clean and refrigerate overnight to dry out.

Roast the pork

• Preheat the oven to 190 °C fan forced, rub the skin with a drizzle of oil and an even layer of extra sea salt.
• Add the water to the bottom of the tray, place in the oven and reduce the temperature to 170 °C, cook for 1 hour.
• Increase the oven to 200 °C and bake a further 30 minutes until the skin is crispy.

Rest the pork

• Remove the pork from the oven and rest before slicing.

Finish and serve

• Slice the pork along the scored marks.
• Serve with steamed rice, steamed Asian greens and a dipping sauce of soy sauce and black vinegar.