Tenderize the pork steaks lightly. Cut the garlic into pieces and insert 3-4 of them along the edges of the meat. Season the meat with salt and other spices, put it in a bowl and pour the red wine over it.
Cover the bowl with foil and put it to sit in the refrigerator for 1-2 hours. Then arrange the steaks in a tray, add the wine from the marinade, the soya sauce and olive oil with a little water. Crush the other heads of garlic and spread them evenly over the pork steaks.
Season again with a little salt and spices, wrap in foil and let them sit for an hour in the refrigerator. Roast the meat at maximum heat for the first half hour, then for an hour or so at 302°F (150 °C).
When you remove the foil, the meat should be slightly browned. If not, leave it uncovered to roast until finished.