In a large bowl, stir together water, salt and brown sugar until the salt and brown sugar have been dissolved. Place pork collar butt in marinade and marinate in refrigerator for three hours.
Meanwhile, preheat oven to 375°F. In a small bowl, toss together sliced apple and cinnamon. Spread apple slices on baking sheet and bake until dark. Remove from oven and allow apples to air-dry and cool. Grind apple in spice grinder or food processor. Set aside ½ cup of ground burnt apple in a large bowl.
Remove collar butt from marinade and rinse in cold water. Pat dry with a paper towel. Place the collar butt in the bowl with burnt apple, coating all sides.
Heat a drizzle of canola oil over high heat in a pan. Add star anise and thyme, stirring until fragrant, about 30 seconds. Add collar butt and sear for 3 minutes each side.
Remove from heat and let rest for 2 minutes before slicing thinly and serving.