Cut the pork into cubes or strips of around 5cm, this will allow it to cook faster and also absorbs the marinade more evenly. Once combined, set aside.
In a bowl, mix the hoisin sauce, soy sauce, oyster sauce, garlic, red pepper flakes, garlic powder and pepper together. Add the meat to the bowl and cover evenly in the sauce. Put the combined sauce and meat into the refrigerator for a minimum of 8 hours, or even better overnight.
Preheat your grill to a medium high heat and remove the pork from the marinade, removing any excess marinade in the process. Set aside the remainder of the sauce for basting later.
If using a coal barbecue, rake the hot coals into two piles on opposite sides of the grate and place the pork in the centre and cook over the indirect heat. If using a gas grill, turn off the heat on the centre burner, leaving the two sides on, and it will cook with the heat from either side.
Turn the meat regularly, basting as required, until the centre of the meat reaches at least 63 degrees with a thermometer, or has been on the grill for 30 minutes or more.
Serve on its own or on a bed of freshly boiled rice. Enjoy!
