Stephen Yen, executive chef of Sugarcane Raw Bar Grill is a pretty busy guy, so I’m pretty glad he found the time to answer Seven Questions. Not only was Chef Yen born in Queens, he was born in the Year of the Pig. Chef Yen will be preparing a very special roast pork bao at Charcuterie Masters on February 23.
1. Where are you from originally and how long have you lived in Queens?
I was born on Main street in Flushing. The hospital was called Booth Memorial back then. My mother’s OBGYN, Dr. Uma Mysorekar, is now president of the Hindu Temple Society in Flushing. I have a special place in my heart for Flushing. I was raised out on Long Island in a small town about an hour from NYC, been back in queens now for about 7 years.
2. I’m excited to have you roasting a pig at Charcuterie Masters! Tell me a little bit about the process?
We are going to brine the little piggie using fish sauce in the brine, this is something I learned from Robbie Richter at Fatty ‘Cue. Nowadays its common practice in most kitchens. The sodium content is where you need it to be, plus you gain all the umami! We are going to then roast the pig in a La Caja China. It’s a roasting oven that simulates the old way of burying a pig and keeping the charcoal on top. The box makes it easier for us, we don’t have to dig! I’ve used a La Caja China before and they are awesome! I usually end up throwing some seafood on top of the charcoals to snack on while we wait for the pork. (more…)