Method
1. Using a sharp knife, score pork rind at 1cm intervals. Tie pork with kitchen string at 2cm intervals. Rub pork rind with oil and 1 tablespoon lemon juice, then rub with salt. Place into a baking dish, rind side-up.
2. Cook in a very hot oven (240C) for 20 minutes. Meanwhile, place quince, sugar, water and star anise into another baking dish and cover with foil.
3. Reduce oven temperature to moderate (180C). Place quince mixture in oven with pork. Cook for 1 hour or until pork is browned all over and juices run pink to clear. Cover pork with foil and stand for 10 minutes.
4. Remove quince from oven and discard star anise. Blend quince with 1/4 cup of sugar mixture from baking dish and lemon juice until smooth,
5. Serve pork with quince puree and snow peas and sugar snap peas with garlic butter.

Hint. You can make the quince puree up to a week ahead, store in an airtight container in the refrigerator. Pork is best cooked with a hint of pink in the middle. Other pork cuts suitable for roasting are loin chops, rack, rolled loin, rolled belly, leg, rolled shoulder, scotch roast, loin, topside, and mini roast.