In a small saucepan, combine all BBQ sauce ingredients. Heat over medium-low heat. Stir and cook until the sauce is slightly thickened, about 5 minutes. Remove from heat. Pour about 1/3 cup to a small bowl and keep the rest in the saucepan. Set aside both to cool slightly.
In the meantime, work on the pork, trim off some the fat if needed, but don’t trim it all. Cut the pork into 4 - 5 (¾-inch thick) strips. Place them in the deep-dish plate or glass container. Add the garlic and then pour in the BBQ sauce from the saucepan. Rub all sides of the pork strips with the marinade and garlic. Best to place them flat in a single layer. Cover the plate with double layers of plastic wraps (so the smell doesn't get out to the fridge too much) and marinate for 24 hours.
For the BBQ sauce in the bowl, add 1 tablespoon vegetable oil and 1 tablespoon honey. Mix well. Cover with plastic wrap and keep in the fridge.
24 hours later, preheat the oven to 375˚F (190˚C). Line a rimmed baking sheet with aluminum foil, then top with a rack. If you don't have a rack, just it do on the baking sheet.
For the sweet soy sauce, in a small bowl, combine soy sauce, dark soy sauce, sugar, sesame oil and water.
In a small saucepan over medium-high heat, heat the pan and add the vegetable oil. Add the ginger, green onion, garlic, and shallot if using. Cook until slightly browned. Turn the heat to medium. Add the soy sauce mixture. Bring to a boil and reduce to simmer. Remove the ginger, green onion, garlic and shallot. Taste and adjust seasoning if needed. Turn off the heat.
Back to the pork, wipe off most of the sauce and garlic with your hands. Place the pork on the prepared baking sheet. Baked in the oven for 5 minutes. Brush the pork with a layer of BBQ sauce (the one in the fridge). Continue to cook for another 10 minutes. Brush the pork once more with the BBQ sauce. Turn the heat up to 425˚F (220˚C) and cook for another 12 – 18 minutes or until the pork is cooked through and a little charred on some edges. Transfer the pork to a cutting board and rest for 3 minutes.
Meanwhile, place the hot rice on 2 servings plates. Spoon about 2 tablespoons of sweet soy sauce over each plate of rice.
Slice the pork into ¼ – ½-inch thick. Place over rice and serve immediately. Transfer the leftover sweet soy sauce to a small bowl and serve along with the dish.