2-4 spring onions , ends trimmed, thinly sliced diagonally
1 red chilli, thinly sliced diagonally
1Step 1: Heat half the oil in a wok over high heat. Add one-third of the pork and stir-fry for 5 minutes or until brown all over. Transfer to a plate. Repeat, in 2 more batches, with the remaining pork.
3Step 2: Heat remaining oil in wok over medium heat. Add French shallots and garlic and cook for 5 minutes or until golden. Transfer shallots and garlic to slow cooker and add cooked pork, soy sauce, palm sugar, beef stock, star anise and five spice. Cook on low for 6-7 hours.
5Step 3: Add the fish sauce and half the spring onions and stir to combine. Place in a serving bowl. Top with remaining spring onions and red chilli. Serve with steamed rice.