Cantonese BBQ

Ingredients:

[1] pork -- take the portion with mixed fat. (very lean portion is not good for this).
[2] marinade -- cooking wine, soy sauce, sugar, ginger or green onion [3] Chinese BBQ seasoning mix (cha1 shao1 fen3) *
[4] Honey

Preparation:

[a] Clean the pork and cut it into 2" X 2" X however_long_you_want (the longest dimension is along the texture of the meat)
[b] Put some sugar into soy sauce, about one tea spoon to a cup ratio, as well as some cooking wine. Sugar, one of the most powerful secret weapons in Cantonese cooking, plays an important role in the flavor. Put a few slices of ginger or some green onion to remove the odor.
[c] Marinate the pork in [b]. The pork should be fully immersed in it. A convenient and economical way to marinate stuff is to put them into food-grade plastic bag, especially the one with zip lock. Squeeze out the excessive air and seal it off, the meat stays fully immersed in the marinade. The bag is a kind of flat and you may stack several of them in the refrigerator. Let the pork be marinated over night (in the refrigerator, of course). This is to give the flavor into the meat.
[d] Follow the instruction on the bag of seasoning mix: half cup of water into a bag of seasoning mix which is good for one and a half pounds of pork. This is to give the red color and flavor on the surface.
[e] Take the pork out of the previous marinade, and marinate it in [d] for another night.
[f] When the pork is ready, pre-heat the oven to 400 degrees. Put the pork into oven. The pork should be well supported, say, by a grill. Don't let it be sitting in the grease pan. That is, the grease coming out of the pork while broiling should be well drained away.
[g] It takes about 30 to 40 minutes. Check the pork frequently, say every 5 minutes after the first ten minutes. If the surface of the pork looks too dry, dip it in the marinade and put it back. Turn the pork a few times so that it is evenly heated.
[h] In the mean while, prepare the honey. If the honey is too thick, you may dilute it by a few drops of water (not too much).
[i] After 30 minutes, if you see the surface of the pork, especially on corners, starts to burn, they are about ready.
[j] Dip the pork in honey for the final process. The honey coating makes it easy to "burn" and gives it a smoky flavor.
[k] Put the pork back into the oven and turn the heat to its maximum. It would take 3 to 5 minutes. Some of the surface (about 1/4) will be burned. That is normal. However, don't let it over cooked.
[l] By now, you should notice the nice smell coming out of the oven. If you don't, call your physician right away! It is emergency!! If the neighbors in your apartment are knocking your door, don't answer it!
[m] When the surface of the pork is a little bit burned, turn off the heat and let it stay in the oven for another 20 minutes.
[n] If you like, you may dip the pork in the honey again.