1/2 kg pork chunks, I take it on the bone, but the butcher knows I prefer less bone-y bits, so all in all its a 70/30 of boneless/on the bone. The bone adds a lot of fat and flavour, I say add a bone separately if you are cooking boneless meats.
2 tbsp white wine vinegar
2 star anise
2 black cardamom
6 green cardamom
4 whole red chillies
1 Cinnamon stick
6 cloves of garlic, 8 if they are small bits
2 large red onions thinly sliced
4 tbsp Olive oil or cooking oil
1 tbsp Chinese Five Spice powder
2 tbsp sugar
1 tsp black pepper powder
2 cups warm water
Coat the pork with the white wine vinegar and set aside. Heat oil in a pressure cooker, its the heaviest bottomed pan I have in my kitchen. Add 2 cloves of garlic when the oil is hot and then the meat. Sear the meat on a high flame tills its no longer pink and browning evenly. Remove from the oil and keep covered in a bowl. Throw in the rest of the garlic, onions and the whole spices, fry on high for few minutes, then lower the heat and brown the onions. Depending on how fatty the pork you are using is, you may need to add a little oil to brown the onions well or you can throw in a piece of fat to get the flavour going. Once the onions are soft and transparent, add the meat, the sugar and the salt and pepper. Mix well, cover with a heavy lid and cook on low for 10 minutes, keep an eye on the meat though, you will need to add 1/2 cup of warm water after 10 minutes or sooner if the meat is sticking to the base. Cook for another 20 minutes, then add the Five spice powder and another 1/2 cup of water. The moisture content should always be a thick sauce consistency not runny, gravy. Another 20 minutes after the last 1/2 cup, check the meat for readiness, it should be pretty soft by now. Give it another 10 if not, add little water if you need to, check the salt and the five spice flavour and adjust accordingly. This should taste heaty from the spices and sweet-ish as well. When the meat is done, you can adjust the amount of sauce/gravy you need. The flavours are very strong so you won't need it very thin, goes great with white rice. Enjoy!