“People go to my spin class, then they buy my roast pork,” laughs former army regular Brian Yeo, who works out “10 times a week.”
What’s your Reaction?
“I started taking spin classes in 2019 and fell in love with it, and I have been teaching spin for three years now,” he tells 8days.sg.
Spinning is a popular exercise that involves intense cycling on a stationary indoor bike set to fast-paced music, which Brian demonstrates below:
It is an irony that the ripped, fit Brian also has an Instagram-based sideline business called @belleypig, selling roast pork belly that he makes at home. “It’s kind of funny and contradicting that a fitness professional is in the business of selling fatty, delicious roast pork belly, but I have always been into fitness and food,” he says.
It sounds like a great way to recruit more spin class students after stuffing them with roast pork, we note. But Brian clarifies laughingly: “People go to my spin class, then they buy my roast pork.”
His physically demanding job, which involves “working out 10 times a week”, allows him to indulge in his roast pork every Saturday night with his family. He keeps it as a small home-based operation, whipping up about 16 to 20 made-to-order portions by himself every weekend.
“It has always been a dream of mine to go into F&B. Before army I was working as an assistant chef at Cafe Etc in Thomson, and I have been cooking since I was 14 out of interest,” he shares.
Roast pork belly was a dish he particularly liked. “I experimented with cooking it a few times and realised I was quite good at it,” he recalls.
When a friend suggested that he could earn some extra income from selling his homemade roasts, Brian deep-dived into researching how to refine his roast pork.
“I went to try roast pork everywhere. I sat down at kopitiams and ate their roast pork rice, and tried to turn it into something,” he says.
He also sampled porchetta (Western-style slow-roasted pork belly roll) at an Italian restaurant and applied its cooking techniques to his own recipe. “After about three years of trial and error, I’d say I finally got it right,” Brian says.
The result of Brian’s R&D is a hybrid of “porchetta mixed with Cantonese siew yoke.” He explains: “I wanted the skin of a porchetta — which is round — on a flat surface pork for aesthetics. Chinese look, Western flavour.”
For instance, he omits the five spice powder that is typically used to season Chinese-style roast pork belly. “I wanted to make roast pork belly that is not totally Chinese-inspired,” he points out.
Junyang opened his first-ever hawker stall, called Oppa Kitchen, at the... read more
The satay danish is part of a pastry box that has... read more
As we all know, whenever there is a food trend, it... read more
While drinking milk tea may be a pretty popular trend that... read more
To attract customers, bakeries often try new recipes from around the... read more
Sixty-year-old braised duck specialist No Signboard Braised Duck at Mei Ling... read more
Craving for desserts but do not want to use a lot... read more
3 years ago, Starbucks debuted Malaysia’s first Signing Store in Bangsar Village II,... read more
Now that the Malaysian government has announced the extension of the... read more
With Ramadan now underway yet again, Muslims across the entirety of Malaysia operate... read more