Wipe the pork then cut into 6-8 chunks. The skin will be a little tough to cut through so put that skin side down on the cutting board.
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. This just cools it enough to make sure it can be caramelised well.
Prepare the julienne snow peas and wash and drain a small tin of sliced Bamboo and set aside
Put a skillet or non stick fry pan onto the stove and turn it up to high. It should preferably be big enough to hold all the meat (and later the shoots and peas) 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 down 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
Let it simmer to rewarm through the Pork. The taste should be sweet and salty and there should be sauce but it won't be too runny. This is the time to add more fish sauce or salt to taste.
Add the sliced bamboo, and the chilli if using. Let the pan simmer for 3 or so minutes, and then toss in the snowpeas just until they are warmed. (you can add the lid)
Sprinkle with green onion and coriander leaves before serving with rice