Sticky soy-glazed pork loin

Carefully score pork skin at 1cm intervals, cutting part way into the fat, but not into the flesh. Place loin skin-side up on a wire rack in a roasting pan and pour on boiling water until the incisions open up, tipping the water out of the pan so it doesn’t touch the flesh.

Coarsely chop half the ginger and bruise half the garlic, then, in a roasting pan large enough to hold pork snugly, combine with soy sauce, fish sauce, lime juice and sugar. Place pork, skin-side up in marinade, then refrigerate uncovered (this helps dry out the skin) to marinate overnight.

Preheat oven to 220°C. Remove pork from marinade and pat lightly with paper towels to dry, then place skin-side down on a work surface. Finely grate remaining ginger and garlic, and combine in a bowl with chillies. Rub all over pork flesh, then arrange spring onions lengthways along the centre of the pork and roll to form a cylinder.

Tie at intervals with kitchen string to secure, place skin-side up on a wire rack in a roasting pan, rub skin with oil and sea salt, then add stock to pan and roast until crackling starts to form (30-40 minutes).

Reduce oven to 200°C and roast, basting occasionally with pan juices, until a meat thermometer reads 63°C for medium rare or 71°C for medium (45 minutes to 1 hour; or insert tip of a sharp knife into centre of loin through an incision in the crackling for 30 seconds, then touch it against your lip – the knife should feel hot). Remove from pan and rest for 20 minutes, then pour pan juices into a jug and scoop off excess fat.

For pickled cucumber, stir lime juice, fish sauce, vinegar and sugar in a bowl to dissolve sugar and season to taste with sea salt. Add cucumber, shallots and garlic, stir to coat well and set aside to pickle (30 minutes). Refrigerate until required. Pickle can be made several hours ahead.

Carve pork into thick slices, drizzle with pan juices and serve with pickled cucumber.