Cantonese glazed pork belly with vegetables, served with egg fried rice, is a dish from the archive of recipes my father collected in Hong Kong in the 1960s. The pork belly is first roasted or grilled with a glaze, very similar to char siu, before adding to wokked green vegetables and bamboo shoots and serving with egg fried rice.

A Cantonese dish of seafood—in this case prawns and fish balls—cooked in a Hoisin sauce and served with egg fried rice