Preheat heat oven to low heat 160C-170C.

Place pork in a saucepan large enough to fit meat snugly. Add garlic, onion,

ginger, fresh and dried chilli, sugar, soy sauce, kecap manis, rice wine vinegar,

honey, cinnamon quill, star anise, orange peel, salt and enough chicken stock to

just cover.

Cook for 1½ hours or until meat is very tender, adding more stock to keep meat

covered, if necessary. Allow to rest in cooking liquid.

Toast the buns

Slice each bun widthwise, taking care not to cut all the way through.

Open up and divide warm, spiced pork mixture and a little of the cooking liquid

between each bun.

Sprinkle with dried chilli flakes, garnish with spring onion and coriander