Rub the pork shoulder steaks with Chinese salt and pepper seasoning and set aside. Heat the pork fat or vegetable oil in a large pan (one you have a lid for) and fry the pork shoulder steaks for 1 minute on each side. Do this in batches if necessary. Once all of the pork is browned, add the chicken stock, hoisin sauce and whole star anise. Bring to the boil, reduce the heat to low, cover and simmer for 1 hour and 50 minutes. Remove the cooked pork from the liquid and shred with two forks. Discard all but a few tablespoons of the cooking liquid.

Heat a touch of pork fat or oil in a frying pan over a medium heat. Mix shredded pork with a touch of the reserved cooking liquid and add it to the frying pan. Fry for 1 minute or until just slightly crispy on one side.

Transfer the shredded pork to a serving bowl. Add hoisin sauce to taste and mix briefly. Serve with warm Chinese pancakes, fresh spring onion and cucumber and extra hoisin sauce on the side.