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Siu yuk is a Cantonese classic that’s found in many parts of Asia, and in Canto-Chinese restaurants in Chinatowns across the world too.


In this video we are using 3 pounds of pork belly
cut a few slices into meat for the spice marinate

marinate the meat
– 2 teaspoon salt
– 2 teaspoon Bean Sauce
– 2 teaspoon Chinese 5spice powder

marinate the pork belly skin
– 2 Bicarbonate soda
– 2 teaspoon salt
– cool water

1. marinate for 5-6 hours or overnight for more flavor in the fridge uncovered to release the meats moisture.
2. when ready to roast, boil a pot of water and boil both sides of the meat for 5mins
3. we used a grill with a turntable function, we first roast the meat side for 50mins on high then after we flip the meat around to grill the pork belly skin for 40mins

when ready chop into pieces and enjoy with family

One of my favorite dishes when we eat at a restaurant and now my mom will reveal the secret recipe for perfect delicious garlic fried spare ribs


– preheat oil (we used sunflower oil) to 160-180 degrees. Make sure oil is not too hot or else the spare ribs batter will be burnt and the spare ribs will be raw
– get a plate of cake wheat flour
– cover spare ribs in cake wheat flour
– put in oil and let it fry for 10-15mins depending on the thickness of each spare ribs


marinate spare ribs for 10 min, mix ingredients together
– we are using about 3 pounds of spare ribs chopped into well bite-size pieces
– 1 teaspoon white pepper
– sprinkle of black pepper
– 5 cubes of grated garlic
– 2 teaspoons of finely chopped ginger
– 2 teaspoon salt
– 3 teaspoon sugar
– 3 teaspoon soy sauce
– 2 teaspoon oyster sauce
– 2 teaspoon Chicken Bouillon Powder (鸡精, Ji jing)
– 1 teaspoon sesame oil
– 1 tablespoon Chinese rice wine

mix well before mixing one full egg to the spare ribs
then add 4-6 teaspoons of cornstarch to thicken the sauce mixture so that it will stick to the spare ribs


In the video, we fried 2 batches of spare ribs and we re-fried the first and second batch 2 times for an extra crispy bite.