Place the loin of pork into a large roasting tin and score the rind. In a jug mix the oil and all the spices together and spoon it over then rub in all over the joint.
Season with some salt and pepper and rub some salt into the pork rind. Place the star anise on top of the joint. Let the joint marinate for two hours in the fridge.
Preheat the oven to 220°C, 425°F, Gas 7.
Place the pork into the oven and cook for half an hour to crisp before turning it the temperature down to 190°C, 375°F, Gas 5 and roast for a further two hours regularly basting with its own juices.
Make sure the pork is cooked right through by testing it with a skewer. Serve with a selection of vegetables and sauteed or roasted potatoes. If you are cooking a smaller joint, reduce cooking time accordingly.
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