The day before you want to cook: cut the pork into strips 5–6 cm / 2–2½ wide and put them into a dish into which they will just fit in a single layer. Season lightly with salt and pepper, then dribble over the oil, soy sauce and rice wine. Sprinkle over the shallots and garlic. Spoon over the hoisin sauce, cling-wrap and refrigerate overnight.
The next day, remove the pork from the fridge about 1 hour before you start cooking to allow it to come to room temperature.
Brush a roasting tin with oil. Lay the pork in it and dribble over half the honey.
Remove the pork to a board, chop into bite-size pieces and serve at once.
© 1998 Alastair Little. All rights reserved.