Whisk 2 chopped garlic cloves, 1 tbsp grated ginger, 1 tbsp malt vinegar, 50 ml (2 fl oz) shaoxing rice wine, 50 ml (2 fl oz) hoisin sauce, 50 ml (2 fl oz) Chinese barbecue sauce and 1 tbsp light soy sauce together in a bowl.
Pour over 500 g (1 lb) pork shoulder (cut into large pieces), mix, then cover and chill for 2 hrs or overnight.
Preheat oven at 240 c (475 f).
Arrange the pork pieces on a wire rack over a baking tray half-filled with water.
Bake for 30 mins, basting several times with the marinade until the pork is tender.
Put 1 1/2 tbsp honey in a pan and bring to boil.
Brush the honey over the pork and set aside to cool.
The longer u leave the pork in its marinade, the more intense its flavor will be.
Slice the pork and serve with rice.
