Mix chicken stock, honey, soy sauce, 5 spice and cornflour together. Keep aside. Start cooking your rice.

 Season the thinly sliced pork with salt and pepper. Fry on high heat in the oil for 45 seconds. Remove from pan and set aside. At this point the meat should have colour, but not be cooked 100% otherwise it will be tough.

 Add the sliced fennel and garlic to the pan, cook for 1 minute over a medium heat, now add the spring onions and cook for a further minute.

Turn the heat up slightly. Pour in the stock sauce, let it bubble and thicken for 1- 2 minutes and then add the pork.

Stir well. Serve sprinkled with chilli flakes, black cracked pepper and rice.