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Put the pork, skin side up in a china, stainless-steel or glass dish.
Peel the garlic and crush the cloves to a smooth paste using a pestle and mortar.
Stir in the soy sauce, groundnut oil, salt, chilli flakes and five-spice powder and spread it all over the skin of the pork.
Set the pork aside for an hour in a cool, airy room or leave overnight in the fridge (remove from the fridge a good hour before cooking).
Set the oven at 220C (200C fan)/425F/gas 7.
Place the pork in a roasting tin, then cook, skin-side up, for about 20 minutes.
Lower the heat to 200C (180C fan)/390F/gas 6 and continue cooking for 40-50 minutes, until the skin is dark and lightly puffed.
Remove the pork from the oven and leave it to settle for at least 15 minutes.
Make the salsa: trim and finely chop the spring onions and put them into a mixing bowl.
Finely chop the chilli, removing the seeds if you wish.
Peel, stone and finely dice the peaches, then finely dice the tomatoes and coriander and add them to the spring onion.
Squeeze the limes and stir in most of the juice.
Add the mint leaves, roughly chopped, along with two teaspoons of the sriracha.
Stir the salad and dressing together with a little salt, then taste and, if you wish, add more lime juice, salt and sriracha.
Carve the pork and its ribs into thick slices and serve with salsa.