1 star anise, crushed
1 tablespoon Hoisin sauce
1 tablespoon honey
5cm piece grated ginger
1kg scotch pork fillet
4 spring onions, sliced thinly
1½ cups bean sprouts
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon dry sherry
Few drops red food colouring
2 medium mandarins, segmented
½ cup roasted, unsalted cashews

Combine star anise, sauces, sugar, honey, sherry, ginger, garlic and colouring in medium bowl. Add pork, turn to coat with marinade. Cover and refrigerate for 3 hours or overnight.

Preheat oven to 180°C. Drain pork, discard marinade.

Place pork in disposable aluminium baking dish, cook covered for 1 hour or until cooked through. Combine remaining ingredients for salad on serving plate, top with sliced pork.