This is that delicious sweet and sour sticky sauce that gives Chinese pork its red edge when sliced

4  Pork Shoulder Steaks ,Pork Loin if feeling affluent
Freshly ground black pepper
2 tbsp sunflower oil
1 tbsp soy sauce
2 tbsp Chinese Shao Hsing wine.(Dry Sherry just as good,even Brandy)
100g/ 1 cup shallots, finely chopped
3 garlic cloves, finely chopped
5 tbsp  Hoisin Sauce
2 tbsp clear honey

Method

1. Preheat the oven to 180°C, 350F /Moderate
   
2.  Season the steaks with the pepper. Place them in a single layer in a roasting tin and drizzle over the oil, soy sauce and Chinese wine. Sprinkle with the shallots and garlic and spoon over the hoisin sauce. Cover and leave in the fridge on the bottom shelf for 20 minutes.
3. Drizzle the steaks with half the honey and roast for 20 minutes then turn and drizzle with the remaining honey and cook for a further 10 minutes until piping hot throughout. By this time the meat should be slightly charred and cooked.Keep an eye on this,as the sugar in the sauce can burn
   
4. Serve immediately with  Rice Noodles, and wilted greens, such as pak choi.