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Rub the pork with the five-spice and 1 tsp fine salt. In a large deep dish combine the hoisin sauce, grated garlic, ginger, mirin and sugar. Place the pork, flesh side down in the mixture ensuring there is no contact with the skin. Leave uncovered, in the fridge for at least 2 hrs, but preferably overnight. When ready to cook, heat oven to its maximum setting. Lay the pork on a rack over a roasting tin, making sure the skin is exposed.
Roast for 10 mins before turning down the heat to 180C/fan 160C/gas 4, then leave to cook for a further 1½ hrs. Have a look at the pork – if the skin isn’t crisp, turn up the heat to 220C/fan 200C/gas 7, then cook for another 30 mins until crisp. Leave to rest on a board for at least 10 mins. Retain the left over pork fat / juices.
In a medium saucepan, combine the stock, garlic salt, miso, sugar and soy sauce; bring to a boil over high heat, whisking to dissolve the miso and sugar. Once dissolved, add in 3 or 4 tbsp of the leftover juices from the pork - avoid too much oil or fat. Finally add the fish sauce to taste.
Add the carrots, spring onions and chillies to the broth.
Finally, add the ramen noodles and cook until just softened, about 3 minutes.
Slice the pork and serve on top of the ramen noodles and finish by drizzling sriracha and garnishing with more red chillies and spring onions.