Pierce the pork rind side repeatedly with a sharp fork or knife.
Pour boiling water over the pork rind several times and set aside.
Stir-fry salt, peppers, five-spice, and sugar in a hot wok for three minutes.
Rub the spice mixture into the flesh side of the pork and hang to dry for eight hours.
Preheat oven to 200°C and roast pork over a water-filled pan for 20 minutes.
Reduce heat to 180°C for two hours, then increase to 230°C for 15 minutes.
Whisk eggs with sesame oil and a pinch of salt.
Stir-fry cooked rice in very hot oil for three minutes.
Add egg mixture to rice and stir-fry until set and dry.
Season with salt, pepper, and spring onions and serve with carved pork.