Marinate pork butt or pork shoulder (make sure it is not too lean but not too fat) in a ziploc bag with 2-3 cloves of diced garlic, 1 small jar 171ml char sui sauce, (can find in chinese grocery store) 4 tablespoons of housin sauce, 2 tablespoons of sesame oil, and 6 tablespoons of light superior soy sauce. Shake the meat and the mixed sauces around inside the ziploc bag and leave marinated in the fridge for 12 hours.
When you are ready to cook, preheat oven to 375. Place the meat on aluminum foil and pour half the sauce in with the meat. Cover the top with foil as well to keep pork from drying out and burning.
After about 30 min take out the pork and pour the rest of the sauce on. Brush the top of the pork with honey. Coat well. Cover and put back in for another 20-30 min depending how big the meat is or how well cooked you prefer.
Take out and coat one more layer of honey and put back in the oven but do not cover the top this time. Take out after the top is brown.
Let the meat cool for a few minutes before cutting the meat. If you cut too early the juices will come out and meat may dry.