For the filling, put the whole spices in a muslin bag (this will allow flavours to infuse while keeping the spices contained so there’s no need to strain them later). Put the pork in a deep pan along with the bag of spices, garlic, ginger and the soy sauces. Pour over just enough warm water to cover the pork. Bring to the boil, then reduce the heat to a simmer and cook for 1 hr 15 mins, or until the pork is tender.

For the pancakes, whisk the flour, baking powder, milk and a pinch of salt together until smooth. Melt a little butter in a frying pan over a medium-high heat, then spoon in a couple of tablespoons of the batter. Cook until you see small bubbles forming on top, then flip the pancake over and cook for a few minutes more until golden and cooked through. Repeat until you have used all the batter, then set the pancakes aside until needed.

Once the pork is cooked, remove from the pan and transfer to a plate. Shred using two forks or finely chop.

Transfer four ladlefuls of the pork cooking liquid (about 300ml) into a small pan over a medium heat. Whisk in the orange juice and honey, bring to the boil and cook until reduced into a thick, glossy and sticky sauce. Remove from the heat.

To assemble, fill each pancake with the shredded pork and drizzle over the sauce. Top with coriander, spring onions and chopped chilli.