Combine the five-spice powder, sea salt and pepper and rub evenly all over the pork. Rub in the garlic and orange zest. Cover and refrigerate for 2 hours.
Saute green onions until soft in the butter, add rice, pineapple pieces. Mix to combine.
Remove from heat and stir through pecan nuts and season to taste.
Place stuffing in pocket and tie securely with twine at 5cm intervals.
Score the pork rind and lay it over the opening. Spray with olive oil and rub with salt. Tie the crackling securely on to the meat (this will prevent it from curling up).
Roast at 220° for 20 minutes, turn down heat to 180° and roast for another 1 1/4 hours. Remove and leave to stand in a warm place for ten minutes. Cut off strings before sliving and serving.
