Cantonese pork belly fried rice (Guǎng shì wǔhuāròu chǎofàn) from The Woks of Life: Recipes to Know and Love from a Chinese American Family (page 137) 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

  • Lepa on March 08, 2023

    We were really disappointed in this dish. Perhaps I used too much rice but it was surprisingly bland. We were able to rescue it with some chili crisp but I probably won't make this again.

  • ksg518 on February 15, 2023

    Very nice flavor but following the directions to leave the oil in the wok after frying the pork belly resulted in a very greasy final dish. Perhaps it was my pork belly but I think there should only be a couple of tablespoons of oil needed for the rest of the recipe.

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