Braised pork rice (Lǔ ròu fàn) from The Woks of Life: Recipes to Know and Love from a Chinese American Family (page 128) by Bill Leung and Kaitlin Leung and Judy Leung and Sarah Leung

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute yellow onions for white onions, and dried shiitake mushrooms for shiitake mushrooms.

  • dmdmdmmm on January 27, 2026

    This was alright. I love how juicy the pork was but it turned out a biiiit bitter.

  • Silver.bird22 on November 16, 2025

    I prefer the spice ratio and overall dish from The Wok (Lopez Alt) instead.

  • Bessp on June 06, 2025

    This didn't turn out for me. I think an hour was too long for the spice sachet to be in the pot, it made it quite bitter. I also think I'm just not a fan of Sichuan peppercorns, I find them unpleasant and sour. That being said, the texture of the pork was quite good. It wasn't awful, but I won't be making this again.

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