Crispy Vietnamese Inspired Pork Noodle Salad

Remove packaging and any string from pork and return to a plate in the fridge, skin exposed, for at least 3 hours or overnight to dry out the skin.

Preheat oven to 220°C. Line a baking tray with baking paper and place garlic inside. Combine sea salt flakes with 11/2 tsp white pepper and rub all over pork, including the skin. Add pork to pan skin-side up and roast for 11/2 hours or until crackling is crisp and golden and pork is cooked through. Set aside to rest for 20 minutes.

Meanwhile, for the citrus coconut sauce, heat 2 tbs vegetable oil in a saucepan over medium heat. Add 1 lemongrass, 1 chilli and 3 kaffir lime leaves and cook for 1 minute or until aromatic. Add 400 ml coconut milk and 1tbs sugar and bring to a simmer. Turn heat off and stand to cool. Stir in lime zest and juice and half the Thai basil leaves, season and transfer to a serving bowl.

Thickly slice the pork and return to roasting pan. Squeeze cooked garlic cloves into a bowl and combine with soy sauce. Brush over pork flesh to season.

For the salad, toss noodles and 4 shredded carrots and arrange over a serving platter. Top with sliced pork and scatter with remaining Thai basil leaves and sliced chilli. Serve with citrus coconut sauce.