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Dry the pork rind well with paper towel. Using a Stanley knife, scalpel or small, very sharp knife, score the rind approximately 1cm apart, taking care not to cut through to the meat. Place the pork on a rack in a baking dish; refrigerate, uncovered, for 24 hours to dry out the rind.
Remove the pork from the refrigerator 30 minutes before roasting. Preheat oven to 250°C (230°C fan-forced).
Rub the pork with oil, then salt, massaging into the rind.
Roast the pork for 45-50 minutes, rotating the tray halfway, until the rind blisters and browns. Reduce oven to180°C (160°C fan-forced). Roast for a further 1 hour or until pork is just cooked through (internal temperature should be 68°C). Rest, uncovered, for 15 minutes before carving
Blend or process all ingredients until smooth.
Arrange snow pea shoots, mango and radishes on a shallow serving platter; season with salt and freshly ground pepper. Serve the pork sliced and accompanied with nam jim dressing and mango salad.