Step 1

Place pork on a wire rack set over the sink, rind-side up. Carefully pour boiling water over pork rind. Pat dry with paper towel. Set aside for 10 minutes to cool, then refrigerate, uncovered, overnight, to allow pork skin to dry out.

Step 2

Preheat oven to 160°C. Line a roasting pan with foil. Place pork on a wire rack in the prepared pan. Sprinkle with 1 1/2 tsp salt flakes, rubbing salt into the skin. Roast for 1 hour or until tender. Increase heat to 230°C and roast for a further 20-25 minutes until skin is crisp and crackled.

Step 3

For the salsa, combine all ingredients in a medium bowl. Season with salt flakes.

Step 4

To make the chipotle onion jam, heat oil in a large frypan over medium-high heat. Add onion and bay leaves. Cook, stirring occasionally, for 5-6 minutes until golden. Add garlic and cook, stirring, for 30 seconds. Add stock, sugar and chipotle. Bring to the boil, stirring, until sugar dissolves. Boil for 8-10 minutes until onion is very soft and sauce has thickened. Thinly slice pork. Serve with tortillas, pineapple salsa, a drizzle of onion jam, lime wedges and extra coriander sprigs.