Step 1

Preheat a 5.3-litre air fryer to 180C for 3 minutes.

Step 2

Pat pork dry with paper towel. Combine half the salt flakes and the five spice; rub into pork rind.

Step 3

Taking care, place pork in the air fryer basket and spray with oil. Reset temperature to 200C; cook for 25 minutes until pork skin crackles.

Step 4

Reset the temperature to 160C; cook for a further 30 minutes until pork is tender, or an internal temperature of 70–75C is reached on a meat thermometer. (Cover pork with foil if overbrowning.)

Step 5

Meanwhile, to make ginger dressing, whisk ingredients in a small bowl.

Step 6

Layer cucumber, red onion, wombok, herbs, spinach and chilli on a platter.

Step 7

Thickly slice pork and place on top of salad. Scatter with green onion and sprinkle with remaining salt flakes; drizzle with the dressing. Serve with lime wedges.