Preheat a frying pan over medium heat. Add oil and heat until hot. Add the pork, stirring often until evenly browned. Add garlic, star anise, ginger and half of the chopped spring onions; lower heat and cover with a lid for 10 more minutes to allow pork to finish cooking.
Mix the cornflour and curry powder with water until smooth; stir in Chinese rice wine, salt, sugar and soy sauce. Pour over pork and bring to the boil. Reduce heat and allow the sauce to reduce and glaze the pork.
Serve immediately with hot steamed rice and remaining sliced spring onions.