This is a cut I had never encountered until I ran across this woman's recipe for Char Siu -- Chinese BBQ Pork. The cut must be widely available in Australia.
I had a couple of pork tenderloins on hand already, so that is what I am using. They have been in the marinade for 48 hours, so they will go into the oven here shortly.
I plan to use some of the pork to make this gal's Singapore Noodles dish -- with gulf shrimp of course!

https://www.recipetineats.com/...becue-pork-char-siu/

Bill, that looks fabulous! Let us know how it turns out. It's never a good idea to get on this site when you are hungry, but at least I have 2 Quiché Lorraine's in the oven right now that will take care of that.