In a pot over medium heat, brown the ground beef until cooked through.

Add the pork shoulder and cook for another 30 minutes, stirring occasionally.

Remove both meats from the pan and set aside.

Add the onion to the remaining fat and sauté until softened.

Add the lemongrass, garlic, ginger, and peppercorns.

Cook for 3 to 5 minutes before adding the bay leaves and star anise.

Continue to sautee for 2 to 4 minutes longer, then pour in 1½ cups water.

Cover and bring to a simmer.

Reduce the heat to low and let simmer for 1 hour.

Remove the lid and increase the temperature slightly.

Add the meat back to the pot along with the coconut cream.

Bring to a simmer again, reduce the heat to low, cover, and continue to simmer for another 30 minutes.

Afterward, remove the meats from the broth and discard the bones.

Return the meat to the pot and return it to a simmer.

Season with salt to taste.

Serve hot.