Heat the pork fat in large skillet or Dutch oven over medium heat until it glistens. Toss in onion, garlic and ginger and cook until tender but not brown, 4-5 minutes. Stir in rice to toast, about 3 minutes, stirring regularly from the bottom so that the rice doesn’t stick. Add star anise, cinnamon stick, Chinese sausage and hot chicken stock. Stir to combine, and bring to a boil. Remove from flame, and cover the pot with aluminum foil, making sure it’s completely sealed. Place the skillet in the oven and bake for 15 minutes. Remove from oven and allow to sit for 15 minutes without removing the foil.
