1Preheat oven to low, 150 C.
2In a small shallow baking dish combine wine, soy, vinegar, honey and five spice. Add the pork and rub all over to coat. Place skin side up and cover dish with foil. Bake 2 hours.
3Turn oven grill to hot. Remove foil from pork and grill 15 to 20 mins, until skin is well browned and crisp, adding ¼ cup water to pan if sauce is getting too thick. Rest, loosely covered, 15 mins.
4Meanwhile, blanch bok choy in saucepan of boiling salted water 1 min, adding sugar snaps for the last 30 secs. Drain well.
5Thinly slice pork, spoon pan juices over and top with coriander leaves. Serve with greens and rice.
Recipe & Photo: The Australian Women's Weekly/BauerSyndication.com.au