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1.
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In a large zippered plastic bag, combine the sugar, star anise, cinnamon, pepper, salt, wine, pineapple juice, soy sauces, and sesame oil.
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Seal the bag and shake to mix.
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Add the pork, seal and toss the bag back and forth to coat the pork slices.
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Refrigerate for at least 1 hour or, for best results, overnight.
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2.
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Soak a handful of mesquite chips or cinnamon sticks in a bowl of water.
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Heat the grill.
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3.
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While waiting for the grill to get hot, remove the pork from the refrigerator.
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Thread 4 to 5 pieces of pork onto each skewer.
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Repeat with the remaining pork.
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Transfer the remaining marinade to a bowl and set aside.
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4.
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Rake the hot coals into a mound on one side of the grill.
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Spray the pork generously with vegetable oil and lay the skewers on the rack directly over the hot coals.
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Sear the meat for a minute or two.
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Baste with the marinade and turn the skewers over.
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Repeat once or twice, or until the outside is slightly charred.
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Baste with the marinade and move the skewers to the empty side of the grill.
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5.
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Sprinkle the soaked mesquite or cinnamon sticks over the charcoal.
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Cover the grill and grill-smoke.
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Be sure to open the air vents in the top of the grill cover.
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Uncover the grill and baste the meat every 3 minutes, until the pork is cooked through, 11 to 12 minutes in all.
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6.
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Cool for 5 minutes before removing the pork from the skewers.
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Slice into thin bite-sized pieces and serve.
