If you've ever had "moo dang" in Thailand, this will bring back tasty memories. Also known as Char Siu, or Chinese barbecue pork. Prepare 2 lb pork butt, cut into long pieces about 1.5 x 8 inches. Dissolve contents of 1 packet with 1/2 cup water, soak for 2-3 hours. Bake at 400 degrees for 20 minutes or charcoal grill or broil until well-done. Slice thin.