Place the pork neck in an instant pot or slow cooker. Add the broth, soy sauce, sesame oil, star anise, and Sichuan peppercorns. Cook on low for 2-3 hours until the meat is tender and easy to pull apart.
While the pork is cooking, prepare the marinade by mixing all ingredients in a bowl and mixing well.
Once the pork is cooked, please remove it from the cooking liquid and place it in a deep baking dish. Pour the marinade over the pork and bake at 165 degrees Celsius for an additional 1.5 hours until the meat is very soft and has absorbed the flavours. Let it cool slightly before shredding.
Heat the oil in a pan until hot for the fried spring onions. Add the spring onions in batches, frying until crisp and golden. Remove with a slotted spoon and drain on paper towels. Reserve the flavoured oil if desired.
To serve, arrange the shredded pork on a plate and drizzle with extra marinade. Top with the fried spring onions, fresh spring onions, chopped peanuts, cilantro, and charred orange slices.
