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Preheat the oven to 170C/325F (fan), then heat the oil in a large casserole pan on a high heat until hot.
Add the pork, and brown on all sides - takes about 6-8 minutes.
Turn down to a medium heat and add the onions. Cook for 5 minutes, moving around the pan regularly, until the onions soften.
Add the coriander, cumin, ginger, and garlic salt and stir.
Add the stock, coconut milk, peanut butter, and fish sauce. Stir and bring to a gentle simmer.
Then place a lid on the pan and place in the oven to cook for 90 minutes to 2 hours until the pork falls apart tender. NOTE: Check a couple of times in the last hour, if it's looking a little dry then you can stir in a splash of water.
Once the pork is tender, remove from the oven and stir in the lime juice, then add the beansprouts.
Stir and place back in the oven for 10 minutes.
Remove from the oven and stir. Serve over boiled rice, garnished with fresh coriander. Add some chopped fresh chillies and/or dried chilli flakes if you like a bit of heat.