Heat the brown sugar and 50g of water in a medium sized saucepan over medium heat, stirring as the sugar dissolves.
Bring to a low boil, stirring often as the sugar bubbles to caramelise. When the mixture thickens and changes to a lighter, golden brown colour, bring off the heat and add the remaining water, soy sauce, fish sauce, star anise, garlic and cinnamon stick.
Bring back to boil and simmer for about 5 minutes to allow the flavours to infuse.
If you have time, marinate pork loins in this mixture for at least one hour or ideally overnight. Otherwise this can still work as a glaze if cooking immediately.
Heat oil in a frypan over medium high heat and cook the pork loins for 4 minutes on each side. Brush any remaining sauce over the meat while cooking.
In a medium saucepan bring salted water to boil then blanch your broccolini for 1-2 minutes until bright green.