I tweaked the recipe to suit my storecupboard, though I kept it as a nice slow roast.  I rubbed in a mix of star-anise, white pepper and salt into all the scored skin and  browned it off in the oven at a real high heat (good thing its winter, helps keep me warm),  on a bed of cloves from a whole head of garlic (no such thing as too much garlic).

After it had been in for an hour and a half, I drained off the fat and placed in a mixture of dark soy and a dash of light, with a bit of chili oil.  I also added some star anise into the pan.  Then I just turned the temp down, and let it do some nice slow cooking topping it up with some rice vinegar, water and soy (and a bit of basting) for the next three or so hours.

To serve, it was kept simple and just placed on a bed of sticky rice with cucumber, spring onion and some of the thick syrup of garlic-soy sauce.  Even better as I had plenty to spare, it also made its way into a salad and a wrap.