To begin, place shallots, garlic, turmeric, ginger, galangal, candlenuts, chillies, lemongrass, coriander seeds, peppercorns, shrimp paste, and salt into a food processor. Blend until a smooth paste forms. For best results, scrape down the sides to ensure even blending.

Rub the pork shoulder thoroughly with lime juice, ensuring it gets into the scored skin. Pat dry with kitchen paper. This removes excess moisture and enhances crisping later.

Spread two thirds of the spice paste evenly over the pork, massaging it deeply into the cuts and underside of the meat. Reserve the remaining third for stuffing. Leave to marinate for at least 1 hour, preferably overnight in the fridge for maximum flavour infusion.

In a bowl, mix cassava leaves or spinach with the reserved spice paste, kaffir lime leaves, and bruised lemongrass. Toss until all leaves are coated well. This aromatic stuffing will flavour the pork from the inside out.

Place the seasoned stuffing along the centre of the pork. Roll tightly and secure with kitchen twine at intervals to keep the stuffing enclosed during roasting.

Preheat your oven to 180°C. Line a large roasting tray with foil. Place a roasting rack on top and set the rolled pork onto it, seam side down, to allow air circulation for crisping.

Roast for 2.5 to 3 hours, basting every 30 minutes with coconut oil for golden skin. Rotate the tray if needed for even cooking. The pork should be tender with crisp, blistered skin.

Once cooked, remove the pork from the oven and allow it to rest uncovered for at least 15 minutes. This ensures juices redistribute, keeping the meat succulent.

Remove kitchen twine carefully. Slice thick pieces of pork ensuring some stuffing in each slice. Serve alongside steamed rice, lawar (Balinese mixed vegetables), and sambal matah (Balinese raw chilli relish).

Arrange the pork slices neatly with stuffing visible, garnish with extra kaffir lime leaves or fried shallots. Offer lime wedges and sambal on the side to brighten the rich flavours.