In a large wide pot or deep skillet, heat 3 tablespoons of the olive oil over medium heat. Add the leeks and onion and cook until soft and lightly golden, about 12 minutes. Remove with a slotted spoon and set aside.

Rinse the pork and pat dry. In the same pan, heat the remaining 3 tablespoons olive oil over medium heat. Add the pork pieces, raise the heat to medium-high, and cook, stirring occasionally, until browned on all sides.

Reduce the heat to medium-low, return the leek-onion mixture to the pan, and season lightly with salt and pepper. Add the bay leaves, rosemary, thyme, orange zest, star anise, and chile and stir gently to release the aromas of the herbs and spices.

Raise the heat and pour in the wine.

Deglaze the meat; let the alcohol in the wine steam off, then add enough water or broth to barely cover the contents of the pot. Cover, reduce the heat and simmer until the meat is completely cooked and very tender, 2 to 2½ hours, stirring in the honey about an hour before the meat is done. (The honey will slowly caramelize in the pot; by the end of cooking, the contents should be deeply colored and the pan juices should be thick, almost syrupy.)

Remove the herb sprigs, zest, star anise, and chile before serving. Serve hot or warm.