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1
If the pork joint has fat/skin on you can remove it with a sharp knife before you marinate, and keep it wrapped in the fridge to cook seperately (see my note at the end of the recipe for making 'crackling')
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2
Unroll the joint and flatten out by using a sharp knife to butterfly any thick parts.
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3
Put the pork into a container which is deep enough to be able to cover it in liquid and which you can fit into your fridge.
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4
I used a bowl, and rolled the pork back up loosely to fit it in.
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5
Add the garlic cloves and ginger slices, then pour over the soy sauce and the ginger beer, you may need more or less, just make sure the pork is submerged.
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6
Cover it with plastic wrap, and refridgerate it for 24 hours (or near enough...overnight at least)
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7
Next day, when you are ready to cook the pork (Give yourself 3 and a half hours to do so)... Heat your oven to its highest temperature while you prepare the meat.
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8
Drain the marinade but REMEMBER to reserve 1 cup for the sauce!
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9
Pat the pork dry with kitchen roll.
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10
Mix together all the dry rub ingredients (except the salt) and rub them all over the pork, topside and bottom.
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11
Massage it on.
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12
Get you roasting tin and lay the thyme leaves in the bottom, then lay the pork on top.
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13
Cover loosely with two pieces of kitchen foil and place into the hot oven.
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14
Immediately reduce the temperature to 160 C, and place the pork in the less hot part of the oven, cook at that temperature for three hours.
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15
When done, put an oven glove on each hand and remove the pork from the oven, make a gap in the corner of the foil and pour the juices out into a saucepan.
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16
Leave the pork, still covered, to rest while you make the sauce: add the reserved marinade to the juices from the tin, bring to a boil and reduce it down until it coats the back of a metal spoon (it should take 10-12 minutes)
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17
Use two forks to pull apart all of the rested pork.
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18
Pour over the reduction, and give it a good mix.
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19
To make crackling: dry the skin thoroughly (if it isn't scored already, make several scores with a very sharp knife) then pour 2 tablespoons of salt on it and rub it in really well.
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20
Place the skin, scored side down on a rack over a tray and put in into the oven with your roasting pork (in the hottest part of the oven, for two hours...
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21
If you do this after the pork has been roasting an hour, this is also the time to sprinkle the salt on your pork and recover it)
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22
If the crackling still seems pliable and not crackly, put it under tbe broiler for five minutes turning it around until it is all crispy and crackly.
