Summer BBQ Series: Duck In Heaven owner Jeni Sae-Yang - char siu barbecue pork

Jeni’s Char Siu Barbecue Pork. Photo: Supplied.

As part of our Summer BBQ Series, Duck In Heaven owner Jeni Sae-Yang is sharing one of her popular dishes – char siu barbecue pork – from her restaurant.

The restaurant and the food she cooks hold a special place in Jeni’s heart, having started the business with nothing.

After leaving a relationship with nothing but a suitcase, she was determined to rebuild her life.

Since, the restaurant has continued to grow, with Jeni often seen cooking what customers wanted, even if not on the menu.

Ingredients:

• 2 kg pork neck (can be substituted with lean pork fillet)

Marinade:

• 1 cup hoisin sauce
• 1/2 cup soy sauce
• 2 cups brown sugar
• 1 tbsp oil of choice
• 1 tbsp five spice mix from your local Asian mart. This can be substituted with cinnamon and clove and star anise if you happen to have those spices at home.
• 1 tbsp red food colouring (optional)

Quick pickle and serve:

• 2 large heads of iceberg lettuce
• 2 large carrots finely sliced
• Red chillies slices (optional)
• 1 bunch fresh coriander
• 1 red onion finely sliced
• 2 cups white vinegar
• 1 tbsp salt

Instructions

Ask your butcher to cut your pork belly into long strips that are around 5 cm wide. If using pork fillet, cut lengthwise in half to get two large pieces.

1. Mix all ingredients for marinade in a bowl and split between two large Ziplock bags.
2. Add half of the pork into each bag and squish around to make sure all the pieces are well coated.
3. Seal bags and be sure to let your pork marinade in the fridge overnight or even up to two days in advance.
4. Bring two cups of white vinegar to boil and add 1 tbsp salt.
5. Once boiled take off heat and add all the shaved carrots.
6. Place your pickled vegetables and brine in a glass container with lid and place in fridge until ready to serve.

Barbecue day

1. Remove all your pork pieces and place all the liquid into a large saucepan. Make sure there is plenty of space in the pan as the sugar in the marinade will cause the sauce to bubble up and overflow.
2. Heat up your marinade sauce on medium to low heat and keep an eye on it. Reduce sauce until it becomes thickened and the consistency of honey.
3. Place your pork piece on the barbecue and baste with thickened sauce.
4. Be sure to baste generously with marinade throughout your cooking on the barbecue and turn your pork pieces every 10 minutes.
5. If you are using pork fillet, make sure to turn the pork every five minutes.
6. Your pork is done when it feels hard to the touch when pressed with your finger.
7. Make sure to render all the fat off your pork neck and parts of the pork are slightly charred.

To serve:

1. Trim off the end of your lettuce and gently peel off outer leaves to use as lettuce cups.
2. Slice up your barbecue pork and serve in a large platter with lettuce cups, pickles, chilli and coriander.
3. Served with sriracha or extra hoisin.

Enjoy!

Visit Duck in Heaven at 359 Princes Hwy, Woonona (across the street from McDonalds).