Pre-heat oven to 140 degrees Celsius.
Heat the olive oil in a heavy based pot.
Add the rough diced pork to the hot pot and leave for 10 minutes until it turns golden – do not touch.
Add the diced vegetables and ginger and stir, leave to cook for 5 minutes.
Add star anise and bay leaves.
Add water, soy and vinegar.
Place in the pre-heated oven for 2 hours.
If using tinned beans add, warm and serve.
If using dried beans, soak for minimum of 6 hours or overnight, cook in cold water, bring to the boil and simmer until al dente, add to stew and serve.
Serve with steamed green vegetables and grilled bread.