Preheat oven to 200C.
Remove rind with as much fat as possible from the chops. Score rind and sprinkle with salt. Place rind between 2 baking trays and put into oven to cook until crisp, about 30 minutes. Remove from oven and set aside.
Place a frypan over high heat. Season chops and add to the pan to fry for 2 minutes on each side. Remove chops from pan and set aside.
Add chopped dates and muscat to the frypan and cook until the alcohol has burnt off. Add water and cook, stirring, until dates have formed a paste. Return chops to the frypan and place in the oven until the chops are just cooked, about 7-8 minutes.
Meanwhile, place yoghurt, parmesan cheese and lemon rind in a bowl and stir to combine. Set aside.
Place toasted cumin and 1 teaspoon salt flakes in a mortar and pestle and crush to combine. Set aside.
Remove cooked chops from oven, reserving date paste. Place a griddle pan over high heat. Add chops and cook to create char marks on each side. Remove from pan and set aside to rest.
Pass date paste through a sieve and transfer to a squeeze bottle. Set aside.
Place 1 tablespoon oil in a frypan and set over medium high heat. Add pig face and cook, stirring, until golden. Remove from heat and set aside.
To serve, place a little yoghurt mixture on each serving plate. Cut pork chops into cubes and place on the plates. Squeeze some date paste onto the plates and finish with crumbled pork crackling, pigs face and cumin salt.

MasterChef

Date and Mustard Glazed Pork with Cumin Salt