Char Siew Chicken / Pork (叉烧)

This recipe taste better with pork, but you can also do it with chicken.  Chicken turns up dryer and harder as it does not have fats in between the meat, while pork (if you get the shoulder cut, 五花肉) has streaky fats in between the lean meat.  However, you can still do it with chicken if you dislike pork.
The picture shows the version with chicken.

Ingredients

1. 6 Chicken drum stick or chicken thigh, or 500gms of shoulder cut pork (五花肉)
2. 5 garlic
3. 3 tablespoon oyster sauce
4. 3 tablespoon sugar
5. 1 tablespoon chinese rice wine (花雕)
6. 1 tablespoon sesame oil
7. dash of ground pepper

Method

1. Do not peel the garlic, just wash the whole garlic.
2. Season the meat with all the ingredients for 30 mins, including the garlic. 
3. Heat up a thick based steel cooking pot (not too hot, just when water droplets start to evaporate and dry up will be just nice).  Thick based pots do not burn the food that easily as it distribute the heat evenly.
4. Put in the garlic and the meat in the pot, lay them out nicely.  Do not pour in the seasoning left in the bowl yet.  You should hear slight sizzling sound as the pot is slightly hot.
5. Cover and cook for 15 mins with very small flame.
6. Open the cover, and pour in the remaining seasoning gravy, and turn up the flame slightly (but still small), flip the meat over, cover and cook for another 20-30 mins (flipping the meat every 5 mins).  Cook till the gravy is almost totally dried up into a sticky gravy.
7. Slice the pork.  Serve.