First of all prepare the pork. What you need to do is cut it into 2.5cm cubes, making quite sure that each piece still has the skin attached.
Now arrange the pieces of pork, skin side down, in the flameproof casserole and sprinkle them with the soy sauce and 1 tablespoon of water. Next add the chopped ginger, sprinkling it all around, popping in the star anise and the cinnamon as well.
Turn on the heat and as soon as the juices start to simmer cover and turn the heat to a low setting and cook the pork gently for 45 minutes.
After that turn the pieces of pork over, sprinkle in the sugar and the shaoxing rice wine, then cover again and continue to cook very slowly for a further 45 minutes turning it over once or twice more during that time.
Towards the end of the cooking time, put a pan of water on to boil.
Then prep the vegetables. Cut the broccoli, just below the flowery top and split any larger tips into two, then cut the stem into thin diagonal slices.
The cabbage needs to be de-stalked and sliced into ribbons about 1cm by 8cm and the leek halved lengthways, cleaned and cut into diagonal slices.
Then slice the white part of the spring onion and cut the tender green part into matchsticks.
Now toss the vegetables together with a little salt and steam over the boiling water for about 4–5 minutes (depending on how you like them) until the thickest part to the broccoli stalk feels tender when a skewer is inserted.
Serve the steamed vegetables on top of steamed fragrant rice and the pork with its cooking juices spooned over.