Cut pork into medallions about 1 inch thick and put into non-reactive bowl. Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red food colouring, and Chinese five spice powder together in saucepan. Heat to medium and combine until slightly warm about 2-3 min.

Pour marinade into bowl with pork and marinate 2 hrs to overnight. Remove pork from marinade and drain excess liquid. Cook pork on preheated grill for 12 min, turning regularly until cooked fully.  A thermometer inserted in the centre should read at least 145 degrees F or 63 C.

Cut Iceberg lettuce heads in half and remove inner core and soak in ice water for 2 hrs to crispen. Remove outer skin from watermelon and slice into  thin slices  and arrange on large platter. Place yogurt in serving ramekins with spoons.

Slice jalepenos into thin coins and place on platter beside watermelon and then garnish with chopped mint. Drain Iceberg lettuce and place on serving platter with watermelon and chilies and grilled bbq pork