Preheat oven to 220°C (200°C fan) mark 7. Dry pork skin with kitchen paper. With a sharp knife, score lines into skin about 1cm (½in) apart, cutting into the fat but not the meat. Rub salt into score marks, brushing off excess, then rub over 5-spice powder.
Step 2
Arrange onion in base of a roasting tin just large enough to fit pork (if it's too big, the onion will burn). Sit pork on top and roast for 20min, then turn oven down to 180°C (160°C fan) mark 4 and cook for 1hr 45min.
Step 3
Transfer pork to a board (keeping juices in tin for Apple Gravy) and cover lightly with foil. Rest 20-30min, then serve in slices.
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