1 Pork Neck ( will be lots of leftovers)
1 Jar Char Siu marinade
3 TBSP Lane's Chilli Lime Seasoning
2 Eggs per Person
1 tsp Lane's Q-NAMI Seasoning per person.
1 tsp corn flour per person
Cut pork neck into 5 or 6 strips length-wise (about 1 inch diameter) and marinate overnight in the char siu marinade and Chilli Lime Seasoning.
Pre-heat BBQ to about 150c/300f. Wipe off excess marinade and cook with a chunk of fruit wood to at least 68c/155f Internal temperature.
Allow to cool before slicing. Portion and freeze what your not using for omelettes as its great in stir-fry's too.
Shred all vegetables and mince garlic.
Add a little bit of water to the Oyster sauce to thin it out.
Dissolve corn flour in a tsp of water.
Whisk eggs well then whisk in Lane's Q-NAMI & corn flour mix.
Heat 1 TBSP of vegetable oil in a wok, saute onion and garlic, then add capsicum, carrot, bean shoots and pork. When slightly softened and heated through, take off heat, add all other veg and transfer to a bowl.
Rinse & dry wok and add 1 TBSP of vegetable oil, move wok around to coat all sides in oil then, when hot, add the eggs for 1 omelette and tilt wok to coat the walls. When eggs are nearly set add the pork/vegetable mix to one side & fold other side over. Carefully slide onto plate and drizzle with oyster sauce.
Garnish with chilli, coriander and fried onions.
Recipe & Photos by Ryan Flaherty