Crush peppercorns and star anise in a mortar, then place in a large sealable bag.
Add pork and remaining marinade ingredients to the bag and massage into the meat.
Seal the bag and marinate the pork for at least 24 hours in the fridge.
Preheat oven to 160°C and roast pork in a tin for 1.5 to 1.75 hours until crisp.
Dice 100g of the cooked pork into 1cm cubes and set aside.
Whisk eggs with sesame oil and salt, then cook as a flat omelette in a wok with oil.
Roll the omelette, slice into 1cm strips, and cover with foil to keep warm.
Heat oil in the wok, then sauté drained shrimp, diced pork, and garlic for 45 seconds.
Add ground peppercorns, five-spice powder, and rice, then stir-fry for 5 minutes.
Stir in prawns, spring onions, white pepper, and soy sauce, then fold in omelette strips.