in a non-reactive baking dish large enough to hold the pork, stir together the hoisin sauce, chili paste, garlic, ginger, wine and scallions. Add the pork and turn to coat. Cover and refrigerate for at least 3 hours preferably overnight.

Preheat oven to 350°. Remove the pork from marinade, discard the liquid. Season the pork with salt and pepper to taste.

Heat a large oven proof skillet over high heat. Add the oil and swirl to coat the pan. When the oil shimmers, add the pork and cook, turning until browned all over, about 5 minutes. Transfer the skillet to the preheated oven and roast the pork until it is cooked through but still pink inside and registers 150° on an instant read thermometer, 25 to 30 minutes. Set the pork aside for 5 minutes.

Halve the buns and, if desired, toast lightly. Top the bottom of each half with the slaw. Cut the pork into 1/4-inch thick slices. Place six to eight slices of pork on each slaw topped bun and top with the remaining slaw and bun halves. Cut the sandwiches in half and serve immediately.