Step 1

Place the pork in a large heavy-based saucepan. Add the soy sauce, sherry, honey, star anise, ginger and cinnamon.

Step 2

Add enough stock to the pan to reach three-quarters of the way up the side of the pork, adding extra stock or water if necessary. Place over medium heat. Bring to a simmer. Reduce heat to very low. Simmer gently, covered, skimming the surface occasionally and turning the pork every 30 minutes, for 3 hours or until the pork is tender.

Step 3

Transfer the pork to a large bowl and cover with foil to keep warm. Line a large sieve with paper towel. Strain the cooking liquid through the lined sieve into a large bowl. Return the liquid to the saucepan over medium heat and bring to a simmer.

Step 4

Combine the water and cornflour in a small bowl until a smooth paste forms. Add the cornflour mixture to the pan. Cook, stirring, for 2 minutes or until the sauce boils and thickens slightly.

Step 5

Thickly slice the pork across the grain. Divide the rice and greens among serving dishes. Top with pork and sauce to serve.