Roast Pork & Japanese Pickles

PICKLES:--
200 ml rice wine vinegar
100 g sugar
1 Lebanese cucumber, thin sliced
¼ small daikon, peeled & thin sliced
1 shallot, thin sliced
SEASONING:--
½ tsp salt
½ tbsp brown sugar
2 tsp five spice powder
½ tsp SIDS CRAZY SALT
PORK:--
1 kg pork belly
5 cm ginger, thin sliced
3 spring onions, cut 3 cm
6 kaffir lime leaves
2 tsp SIDS RASPBERRY VINEGAR
300 g coarse salt
SIDS WINE & PEPPER MUSTARD, to serve

PICKLES: Combine vinegar, sugar, cucumber,daikon and shallots in a sealable plastic bag. Refrigerate for 2 days before using.
SEASONING: Mix SIDS CRAZY SALT and the rest of the ingredients together then set aside.
PORK: Wash the pork carefully and put in a large saucepan. Cover with water and add ginger, spring onions and lime leaves. Simmer for 30 minutes until the juice runs clear when a skewer is inserted. Remove from heat, drain and rinse under cold running water. Drain on paper towels.
Prick holes all over the skin then turn over and sprinkle with seasoning and rub in.
Place pork into a container with skin side up and dab dry with paper towels. Refrigerate uncovered for 24 hours.
Preheat oven to 180°C. Remove pork from fridge and place on a large sheet of foil. Fold the foil up and over the pork to fully enclose it.
Transfer to a baking tray, dry the skin with paper towels then brush with SIDS RASPBERRY VINEGAR. Spread the salt over the skin then place on oven to roast for 1 hour then remove from the oven.
Switch oven to medium-high grill and move the shelf to 25 cm from the grill.
Remove and discard the foil then scrape the salt off the top and sides of the pork. Return pork to the baking tray and place in the oven for 20-25 minutes, rotating the tray once, until the skin is crispy and puffed.
Slice the pork and serve with the pickles and SIDS WINE & PEPPER MUSTARD.