Toast the fennel seeds in a dry pan over a medium-high heat until they begin to darken and start to pop. When you can smell their aroma they are toasted.
Add the fennel seeds with the remaining whole spices into a mortar and pestle, and pound until finely ground. Store in a dark, airtight container until needed.
For the Sticky Brown Sugar Glaze
Mix all the ingredients together in a small bowl and stir with a small whisk until thoroughly combined. Set aside.
For the Pork and Rice
Heat a non stick pan over a medium-high flame.
Add the sticky brown sugar glaze to the chopped leftover roast pork and stir well to coat.
Add the sticky brown sugar glazed pork to the pan and cook for about 5 minutes, until the pork is reheated thoroughly and everything is sticky and sizzling.
Add the rice and drained sweetcorn with peppers and cook for a further 2 minutes, until everything is piping hot.
Serve immediately sprinkled with spring onions with soured cream on the side, if you wish.