Preheat oven to 160°C/ 320°F (fan-forced).
Place the pork in a cast iron Dutch oven or casserole dish with a heavy or tight fitting lid (if not tight, place a layer of foil under the lid).
In a small jug mix the ginger, garlic, chill, star anise, tamari, sweeter, wine, stock and five spice and pour over the pork.
Cook for 3 hours, turning after an 1½ hours.
Remove the lid, break up the pork and increase the heat to 200°C (390°F) and cook for a further 20 minutes (uncovered) or until the sauce reduces and the pork is sticky and tender.
Make the slaw by mixing all the salad ingredients together. Mix the dressing ingredients together in a jar and shake well to combine. Dress the salad just prior to serving.