1. Heat oven to 200 degC
2. To prepare pork, score skin with a very sharp knife.Crush salt, chilli flakes and coriander seeds in a mortar
3. and pestle. Add garlic and ginger and grind to a smooth paste.
4. Muddle with vegetable oil and smear spice mix all over the skin and the flesh of the pork.
5. Place pork into a roasting dish with 6-10cm sides and cook for 30 minutes.
6. Remove from oven, add ½ a cup of water to the roasting dish and cover with foil.
7. Reduce oven to 150 degC degrees, return pork and cook for a further 2 ½ hours or until meat is falling apart.
8. Remove from oven and allow to rest for at least 15 minutes.
9. In a stainless steel bowl gently toss cucumber, coriander, chillies, mint, spring onions, baby spinach,
10. basil and Vietnamese mint together and reserve.
11. To make Soy, chilli and garlic dressing mix all ingredients together in a small bowl.
12. Gently heat jasmine rice and divide between 4 plates.Remove skin and excess fat from pork, portion and serve on top of rice.
13.  Drizzle generously with soy,chilli dressing and top with the salad greens.
14. Serve immediately with a little extra dressing if desired.

Tip:Dressing can be stored in an airtight container in fridge for up to one month.