Other Cantonese Dishes videos www.youtube.com/playlist?list... It is incredible easy to make and taste just like (or even better) crispy pork belly that you buy from a Chinese restaurant.  This video will show you how to make the pork belly crispy and at the same time keep the meat tender and moist. **Keys to successful crispy crackling** Poke a lot of holes in the skin Air day the skin overnight/at least 6 hrs in the fridge Brush some vinegar/lemon juice on the skin before roasting

Now that I know how to make it at home, I haven't bought it from store for awhile now. Very simple recipe and came out like this all the time.

[‎Paul P. H. Mak‎] Recipe from my good chef friend Gilbert, his restaurant is in Rodenbach, Germany. It took me 8 years trying to get him to tell me his secret dressing which I love. One evening, after a few drinks, he wrote it down for me.

Paul P. H. Mak recipe (from 80 year old Korean friend)

Vietnamese Crepe

Started out making S&P Ribs, but it ended up tasting like spicy, Asian flavor ribs

Aloha Instant Pot Group Recipe

Hollie Phuong-Hong Nguyen

Cá Kho (Caramelized Catfish) is a classic and popular Viet dish that can be a bit intimidating to make. I wanted to share my family’s fool proof recipe here for future reference and for anyone who is interested to give it a try. Besides the easy to make premade sauce nước mắm kho, you also need homemade thick caramel sauce (nước màu), and together you can create this yummy classic favorite fool proof. I said fool proof because there will be no guessing in the amount of sugar and fish sauce to add to get that balanced flavor in this dish. You can’t really mess up if you follow my recipe. I also share the video I filmed of my mom’s making the caramel sauce. Hope this is helpful. Any questions, feel free to ask