Hong Kong-style baked pork chop rice (Gangshi ju zhupa fan) from A Very Chinese Cookbook: 100 Recipes from China and Not China (But Still Really Chinese) (page 267) by Kevin Pang and Jeffrey Pang and America's Test Kitchen

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

  • gootenbeez on January 04, 2025

    Absolutely delicious. I thought it sounded a bit strange but I loved it. The pork is flavorful on it's own and would totally make it as a main without the rice. Next time I would increase the amount of veggies.

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