First of all prepare the pork. Cut it into 2.5cm cubes, making sure that each piece still has the skin attached.

Arrange the pieces of pork, skin side down, in the flameproof casserole and sprinkle them with a little salt, then the soy sauce and 1 tablespoon of water.

Add the chopped ginger, star anise, and cinnamon. Cover the casserole, turn on the heat, and cook gently for 45 minutes once the juices start to simmer.

Turn the pieces of pork over, sprinkle in the sugar and sherry, cover again, and continue to cook very slowly for a further 45 minutes, turning it over once or twice.

Towards the end of the cooking time, prepare the vegetables: cut off the flowery heads of the broccoli, slice the stalks, de-stalk and slice the cabbage, clean and slice the leek, peel and slice the ginger and garlic, and chop the spring onions.

In a jug, mix together the soy sauce, sherry, and water.

About 3 minutes before the pork is ready, heat a wok or large frying pan until very hot. Add the oil, then the ginger and garlic, tossing for about 30 seconds.

Add the broccoli, then the cabbage, leek, and green part of the spring onion. Stir-fry for about 1 minute.

Finally, add the rest of the spring onion and the soy sauce mixture. Toss and stir for a few seconds, then serve the vegetables and pork on a bed of plain boiled rice with any juices left in the wok poured over.