To begin with I had to mash up the paste for the top. I decided not to follow the recipe and just guess at what should be in it as I didn't want to find it and not have everything (bay leaves!). I used garlic, star anise, ginger, cinnamon, salt, cardamon pods and pepper with red palm oil mixed in.
Next I rubbed the paste on the pork, I will say it looks pretty foul but that's the risk to achieve the Maillard Reaction, and it's mostly garlic that I didn't cut and didn't mash very well.
So these went under the grill for a few minutes and were then taken out so the veg could cook while the oven cooled down to 70. I drained some of the juices to make the gravy and put it in a frying pan with corn flour, soy sauce, pepper, ginger and cinnamon. Cooked these for a bit with some of the onions and it looked like this slop:
After about 45 minutes in the at 70C it was done and I ate it and I enjoyed it (even the veg) with a dose of Dixon and Jawdin on 90210. Closing opinion of the method would be that with such a thin layer of fat on top the pork couldn't be grilled long enough to get enough crisp in the crackling, I found with a spare bit that another 3 minutes and it was good but then the rest of the pork was very leathery. Luckily I can try again with the thicker bit in my freezer and see! Concerning news is that my tummy hurts and is making bad noises but I don't reckon pork worms could have grown to a size in me to make such noises yet so hopefully it is not slow cooked pork related.
I definitely recommend Stefan Gate's book, Gastronaut