• 1 Pork Neck (you'll have lots of leftovers)
  • 1 jar of Char Siu marinade
  • 3 tbsp Lane's Chilli Lime Seasoning
  • 1 tsp Lane's Q-NAMI Seasoning per person
  • 1 tsp corn flour per person
  • 2 eggs per person
  • Bean shoots
  • Capsicum
  • Carrot
  • Onion
  • Cucumber
  • Spring onions
  • Garlic
  • Mint
  • Coriander
  • Chilli
  • Oyster sauce
  1. 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.
  2. Pre-heat the BBQ to about 150c/300f. Wipe off the excess marinade and cook with a chunk of fruit wood to at least 68c/155f internal temperature.Β 
  3. Allow to cool before slicing. Portion and freeze what you're not using for omelettes, as its great in stir fries too!Β 
  4. Shred all vegetables and mince the garlic.
  5. Add a little bit of water to the oyster sauce to thin it out.
  6. Dissolve the corn flour in a tsp of water.
  7. Whisk the eggs well then whisk in Lane's Q-NAMI & corn flour mix.
  8. Heat 1Β tbsp of vegetable oil in a wok, sautΓ© the 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.
  9. Rinse &Β dry the wok and add 1Β tbsp of vegetable oil, move the wok around to coat all sides in oil. When hot, add the eggs for 1 omelette and tilt wok to coat the walls. When the 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.
  10. Garnish with chilli, coriander and fried onions.Β 

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