Make sure you or your butcher score the pork skin well (using a small
sharp kitchen knife or a clean DIY knife) - nice fine scores make better crackling. Mix the salt
ground star anise and the orange zest together and rub well into the skin
making sure the salt goes into all the cuts of the pork rind.
Using a mini-blender or a pestle and mortar
add the bay leaves
garlic
Szechuan peppercorns
five spice and blend to a paste
then slowly add the olive oil while mixing.
Leave the pork to dry overnight in the fridge; do not cover as you want it to dry.
Heat a barbecue or griddle and slice the pork into thin slices. Place the pork slices onto the hot griddle or barbeque and brush with the marinade. Cook each side for a few minutes
