1Place pork in a large saucepan of boiling water; return to the boil. Reduce heat; simmer, uncovered, 40 mins or until pork is cooked through. Drain.
2Meanwhile, combine cooking wine, soy, tamarind, honey, oil, ginger, garlic, five spice, star anise, chilli, pepper and the water in a large bowl. Add pork; turn to coat pork in marinade. Cover; refrigerate 3 hours or overnight.
3Preheat oven to 220 C.
4Place pork, skin-side up, on a wire rack in a large shallow baking dish; reserve marinade. Pour enough water into baking dish to come halfway up side of dish. Roast, uncovered, 30 mins or until browned.
5Meanwhile, strain marinade into a small saucepan; bring to the boil.
6Boil, uncovered, 20 mins or until sauce reduces to about 1 cup. Boil, steam or microwave bok choy until just tender; drain.
7Serve pork on bok choy with sauce.
Recipe & Photo: The Australian Women's Weekly/BauerSyndication.com.au