Chinese Leeks with Sio Bak


Chinese Leek or Da Suan is a popular vegetable for Chinese New Year.

“Da Suan” sounds like “counting” is served especially by the Teochews with other dishes to make a combination symbolizing auspicious abundance.

It is believed that eating leeks is an auspicious symbol of wealth (lots of money to count) in the coming year.

The flat green leaves and strong garlicky smell are different characteristic from scallions or chives.


Few stalks Fresh Chinese Leeks

2 pieces Unicurd Chinese Heritage Yellow Tau Kwa

1 medium size carrot (peeled  and sliced thinly)

2 pieces of Sio Bak (either home made or store bought)

1 tablespoon minced garlic

1 tablespoon Premium Oyster Sauce

1 teaspoon Superior Light Soy Sauce

1 tablespoon Chinese cooking wine (Hua Tiao Chiew)


Wash the Chinese leeks thoroughly as there are soil trapped in between the flat green leaves.

Pat dry with paper hand towel and slice diagonally and separate the leaves from the stalks.

Pan fry the yellow Tau Kwa till it becomes slightly brownish.

Sliced them and set aside.

Heat cooking oil in wok.

Add the minced garlic and fry till fragrant.

Add the white portion (Chinese Leeks stalk) and sliced carrots and fry for about 2 minutes over high heat.

Add the fried Tau Kwa, oyster sauce and light soy sauce.

Stir fry for another 2 minutes or until the leeks are softened.

Add the remaining Chinese Leeks (leaves) and the sliced Sio Bak (Roasted Pork) to the wok.

Stir fry quickly until the leek leaves are cooked.

Drizzle some Chinese cooking wine and allow the wine to evaporate before you turn off the heat.

Dish into a serving plate and serve immediately.


Should you have balance of Tung Orh from steamboat preparation.

Here’s a salad dish you can consider.


Sio Bak aka Roasted Pork Belly

An easy foolproof recipe.



This recipe was adapted from the video presentation.

Credit goes to this youtube video


1 large piece of Pork Belly approximately 0.75 kilos.


Spread Chinese cooking wine over the whole piece of pork belly meat.

Add a generous amount of grounded white pepper and a couple of teaspoons of five spice powder.

Rub some sea salt over the entire area of the meat.

Store in the refrigerator for at least 12 hours with the skin side up without covering.

I have left the marinated pork belly for more than 16 hours.

With the aid of a pork skin pricker, prick as many holes as possible over the entire pork belly skin.

During this process, pluck out any hair from the skin before roasting.

Remember not to prick into the fat layer.

With a piece of large aluminium foil, line the pork belly with the skin upwards and fold into a rectangular shaped packet.

Now with the aid of a kitchen brush, brush vinegar on top of the pork skin.

Put a small packet of coarse sea salt all over the pork bell skin.

Preheat the oven and bake at for 45 to 50 minutes at 190 degrees C.

When done, remove all the salt from the pork belly skin.

Place the roasted pork belly on the rack and back to the oven and “broil” for another  15 to 20  minutes or until the skin is crackling, puff and crispy.


So far this is the best recipe and proven successful.

After four hours of cooking, the skin is still very crispy and the meat juicy.