If you’re making the marinade, blend all the ingredients in a food processor until very finely chopped and smooth. It can now be stored in a clean jar in the fridge for two to three weeks; alternatively, freeze it in ice-cube trays, store in a sealed plastic container and defrost as needed.

Score the pork skin all over with a sharp knife and rub with the marinade (or dry spice rub), covering it evenly with a thin layer. Make sure to add salt if your marinade or spice rub does not already include it; you can be reasonably generous if using kosher salt – about two tablespoons should do it. Leave to marinate in the fridge overnight.

When you’re ready to cook, heat the barbecue well in advance. If you’re using a gas barbecue, heat for 20-30 minutes before grilling; for coal barbecues, make sure the flames have died down and got that wonderful glow.

Lay the pork skin side down on the coolest part of the barbecue – you can create hot and cool zones by having one side on a lower setting for gas or by moving some of the coals to one side for coal barbecues. Cover with a lid and leave to crisp for 20-30 minutes – keep an eye on it, because you don’t want the skin to burn.

Once the skin is crisp, turn the pork over and leave to cook until the meat is tender enough to pull it apart easily with a fork. This should take about two hours. Once cooked, remove, cover with foil and leave to rest for 30 minutes.