Line a large roasting pan with foil.

Mix dark soy sauce, light soy sauce, honey, salt, oyster sauce, whiskey, hoisin sauce, pepper, five-spice powder, ketchup, sugar, chicken broth, sesame oil, minced onion and shaoxing wine in a bowl.

Cut pork butt into 1-inch strips, trimming excess fat.

Place pork in the roasting pan and pour the sauce over the top.

Turn to coat and marinate for at least 4 hours, or preferably overnight.

Preheat the oven broiler.

Place the oven rack on the second closest position to the broiler.

Broil pork for 20-30 minutes, turning and basting every 8 minutes.

Check for doneness, the thickest section should be cooked through (no pink).

Watch for burning sugar, some edges should get crispy.

If the pan turns dry, add a little water a few tablespoons at a time.

Let cool to room temperature and refrigerate for at least 4 hours, or preferably overnight.

For siapoa filling: Mix oyster sauce and sesame oil and set aside.

Mince the cooked char siu and onions.

Heat peanut oil in a wok or saute pan.

Add onions, lower heat to low, and cook until onions start to turn brown, about a few minutes.

Add minced pork and raise heat to medium-high, stir-frying for a few minutes until pork is heated through, about one minute.

Reduce heat to very low, add wine or sherry, and mix well, cooking for another minute or so.

Add oyster sauce and sesame oil mix and stir-fry until mixture is thick and bubbly.

Remove from heat and put in a bowl.

Let cool to room temperature then refrigerate for at least 4 hours, or preferably overnight prior to making the siapoa.