Place the pork into a container that fits it snugly. Leave it, uncovered, in the fridge overnight to dry out the rind.The next day, use a metal skewer to pierce shallow holes in the pork skin, avoiding piercing into the flesh.Combine the salt, 5-spice, sugar and Chinese wine, to form a paste. Coat the pork, except for the skin, in the marinade. Avoid getting any moisture on the skin.Place the pork on a large piece of foil, and fold the edges of the foil up, around the pork. Keep a few centimetres between the pork and the foil, leaving the skin uncovered. Rub the skin in vegetable oil, and coat generously with salt to make a salt crust.Set the air fryer to 200°C. Cook the pork for 20 minutes. Turn down to 140°C and cook for a further 15 minutes. If you’re using an oven cook at 240°C for 20-30 minutes before reducing to 140°C for a further 15 minutes.Scrape the top layer of salt and any charred edges off the crackling. Leave the pork to rest for 5-10 minutes.Remove the bottom layer of the pork. Flip the pork skin-side down on a chopping board and slice into squares. Place on a serving platter, and serve with hot English mustard and hoisin sauce.This recipe is from The Streets, Hong Kong on SBS Food.Photography by Adrian Patra.