Wipe the pork then cut into 6-8 chunks. The Pork pieces cooked previously. Drained on kitchen paper
Prepare the ( Master) stock in a large pot by adding the chicken stock, wine, ginger, garlic, star anise, bark, roots, green onion, and peel. Put the pork into the Masterstock and bring up to the boil. Turn right down and simmer for up to 2 hours. Test the meat with a fork after 1 1/2 hours. It should be very soft. and tender. Simmer for a further 30 minutes if needed.
Take the pork out of the liquid and put into the fridge to cool for several hours or overnight.
Prepare the julienne snow peas and wash and drain a small tine of sliced Bamboo and set aside
Put a skillet or non stick fry pan big enough to hold all the meat and the vegetables on high. ( You can use a wok too)
Add the oil and then begin to add the Pork a piece at a time so the heat stays high. Turn the pieces onto all sides browning and caramelising.
Turn the heat to medium and add the palm sugar and the stock and let the sugar melt and disappear. Add the fish sauce and a sprinkle of salt then stir well trying not to break up the Pork
The taste should be sweet and salty and there should be sauce but it wont be too runny. This is the time to add more fish sauce or salt if you like.
Add the sliced bamboo, snowpeas and the chilli if using. Let the pan simmer for 3 or so minutes ( you can add the lid) and just till the snow peas are warmed .
Sprinkle with green onion and coriander leaves before serving with rice