Pierce the pork rind side with a sharp fork or knife to create fine holes.
Pour boiling water over the rind side of the pork several times, then set aside.
Stir-fry salt, pepper, five-spice, and sugar in a hot wok for 3 minutes and cool.
Rub the spice mixture into the flesh side of the pork and dry for 8 hours.
Preheat the oven to 200°C.
Place pork on a wire rack rind-side up and roast for 20 minutes.
Reduce heat to 180°C and roast for 2 hours.
Increase heat to 230°C for 15 minutes, then remove pork and let it cool.
Stir-fry the Asian greens, ginger, and spring onions in a hot wok for 3 minutes.
Pound the dressing ingredients in a pestle and mortar to a rough paste.
Mix dressing into the vegetables and serve with cubed pork, spring onions, and chilli.