* Note: Mei Kuei Lu Chiew is a liqueur made from fermented rose petals mixed into a sorghum base.

Cut pork into lengthwise strips 2 inches wide and 1-inch thick. Using a small knife, pierce the meat repeatedly at 1/2-inch intervals to help tenderize it.

Place pork strips in a single layer at bottom of a small baking pan. Combine honey, wet preserved bean curd, Mei Kuei Lu Chiew, dark soy sauce, soy sauce, oyster sauce, hoisin sauce, five spice powder, salt, and pepper in a small bowl. Pour over pork. Turn to coat. Cover with plastic wrap, and marinate, refrigerated, for at least 4 hours or overnight.

Heat oven to broil. Unwrap baking pan, and place in broiler about 4 inches from heat. Broil until cooked through, 15 to 35 minutes (depending on the heat of your broiler). The pork should be turned 3 or 4 times while it cooks. If the sauce dries out, add some boiling water to pan.

When meat is cooked, remove from pan, use immediately; or allow to cool, and refrigerate until ready to use.

This recipe yields 2 1/2 pounds.