Slice pork thinly and pound each slice to tenderize it.
Add seasoning, place pork slices in a container, and leave it in the refrigerator for at least 5 hours to marinate.
Arrange thin pieces of pork onto a flat plate to dry.
When dry, cut pork slices into squares of about 4″.
Barbecue the square pork slices with burning charcoal until both sides are golden in color.
Glaze the slices with honey from time to time.
Cooled barbecued slices can be stored in the freezer for a few weeks.
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