Heat the oil in a sauce pan over high heat. Add the ginger, Sichuan pepper and anise seed and cook for 30 seconds, or until fragrant. Stir in pork to coat.
Add the stock, soy sauce and 1 cup of water and bring to a boil. Reduce heat and simmer for 40 minutes, or until the pork is tender. Combine the cornstarch with 2 tbsp of cooking liquid. Stir until smooth. Add to the pan and stir over medium heat for 3-4 minutes, or until mixture thickens slightly.
Stir in bean paste and Chinese Broccoli and cook for a further 2 minutes, or until the broccoli is just tender.