Place the pork rack in a roasting pan and gently pour 2 cups of boiling water over the skin along the scoring cuts (this will help make crisp and crunchy crackling). Pat skin dry with paper towel. Remove from tray and set aside at room temperature for 1 hour or until completely dry.
Meanwhile, combine rinds, garlic, thyme and garlic in a small bowl. Rub the pork all over with the salt mixture. Chill pork, uncovered, for at least 30 minutes or overnight to marinate.
Meanwhile, to make the pickled avocado, combine vinegar, sugar, salt, chilli, garlic and 1 cup of water in a saucepan, bring to a simmer, stirring to dissolve the sugar. Set aside to cool completely. Place avocado slices in a jar, pour over cooled pickling liquid, seal and refrigerate for at least 2 hours and up to 1 week.
Preheat the oven to 220°C. Place a wire rack in a roasting pan, then place pork, skin-side up, on the rack. Roast for 45 minutes or until the skin begins to crisp, then reduce heat to 140°C and roast for a further 1 hour or until cooked through. Set pork aside to rest, loosely covered with foil, for 30 minutes
To make the avocado slaw, process avocado, garlic, vinegar and lemon juice in a blender until smooth, season to taste. Combine remaining ingredients in a bowl, add avocado mixture to taste, toss to combine and serve with roast pork, pickled avocado and crisp roast potatoes.
Servings 0