Pierce the pork rind side thoroughly with a sharp fork or knife.
Pour boiling water over the rind side of the pork several times.
Stir fry the salt, peppers, five-spice, and sugar in a wok for three minutes.
Rub the cooled spice mixture into the flesh side of the pork and dry overnight.
Roast pork rind-side up at 200°C over a water-filled pan for 20 minutes.
Reduce heat to 180°C for two hours, then roast at 230°C for 15 minutes.
Stir fry spring onions in hot oil, then add mangetout, bok choi, chilli, and water.
Toss the vegetables with soy sauce and sesame oil.
Carve the pork into bite-sized pieces and serve with the greens.