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1
Lie the pork flat, flesh-side down, on a cutting board. Score the rind with a very sharp knife, cutting vertically into the fat but not into the meat.
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2
Dry the pork rind well with a paper towel. Tie the pork at 2-inch intervals with kitchen string.
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3
Rub the pork with oil and then salt, massaging into the rind. Place the pork on a rack set in a roasting pan. Leave to stand at room temperature for 30 mins.
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4
Meanwhile, preheat a covered grill to the highest heat setting. Place the pork on the grill and cook, with the hood down, for 30 mins or until the rind blisters. Reduce the heat to low and cook for a further 45 mins to 1 hour or until just cooked through. (If using a conventional oven, heat to 425u00b0F for the first part of the cooking, then reduce the heat to 350u00b0F for the second part.) Test the meat with a skewer: the juices should run out clear.
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5
Meanwhile, make the roasted ginger carrots: Combine the carrots and butter in a roasting pan. Cut the ginger lengthwise into 10 ribbons using a vegetable peeler and add to the tray. Cook in the covered grill (or oven, if using) with the pork for 30 mins or until carrots are tender.
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6
Meanwhile, make the nam jim: Place the garlic, chili herbs, fish sauce, sugar, shallots, and lime in a blender and process ingredients until smooth.
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7
Rest the pork for 15 mins before slicing. Serve with carrots and nam jim.
