Brown pork, remove, sauté onion and garlic, add everything else. Return pork, bring to boil, slow cook 1 1/2 hours until fall-apart. Caramelise pineapple pieces. Remove pork, reduce sauce to 1 1/2 cups (375 ml), stir in pork and caramelised pineapple until warmed. Serve over rice!

Sear pork - Heat the oil in a large heavy based pot over high heat. Sear half the pork until golden all over - about 4 minutes - then remove into a bowl. Repeat with remaining pork, add to the bowl.

Sauté - Reduce heat to medium. Add the onion, cook for 2 minutes. Add garlic and cook for another minute until the onion is softened.

Braising liquid - Add water, soy sauces, vinegar, sugar, peppercorns and bay leaves. Stir. Add the pork back in, including any juices accumulated in the bowl.

Slow cook 1 1/2 hours - Bring to a boil, then partially cover with a lid (leave a 2cm / 1" crack) and reduce the heat to low/medium low so the liquid is simmering very, very gently. (Note 5) Simmer for 1 1/2 hours or until the pork is fall-apart tender (keep simmering if not tender).

Caramelise pineapple - While pork is simmering, heat the oil in a non-stick pan over medium heat. Spread the pineapple out in one layer and cook each side until golden, about 4 minutes each side (I use spatula + tongs to turn). Remove onto plate until required.

Reduce sauce - Remove pork with a slotted spoon (onion etc doesn't matter when it's in or out). Increase heat to high and boil to reduce the liquid down to 1 1/2 cups - it will be a very thin syrup (it's not supposed to be thick), about 7 to 10 minutes.

Coat pork - Reduce heat to low. Add the pork and pineapple pieces, plus any juices in the bowl. Stir gently to coat in the sauce and warm the pork through again.

Serve over jasmine rice, garnished with green onion if using.