Lu rou fan is Taiwan’s comforting braised pork rice bowl, built around caramelized pork, soy, rice wine, and warm spices.
Slow simmering turns pork belly and aromatics into a glossy sauce that soaks into steamed rice.
Keep the braise at a low simmer and skim excess fat only after the pork is tender for a richer sauce.
Serving Suggestions
Serve over white rice with a soy-braised egg, pickled mustard greens, and sliced scallions.
Recipe Notes
The pork improves after resting overnight. Reheat gently with a splash of water.
Taiwanese Lu Rou Fan (Braised Pork Rice)
Glossy Taiwanese braised pork served over rice with a soy-braised egg and pickled greens.
Equipment
- Heavy saucepan
- Small pot
- Chef’s knife
- Rice cooker or pot
Ingredients
Braised Pork
- 1 lb pork belly, finely diced
- 1 tbsp neutral oil
- 1 medium shallot, thinly sliced
- 4 cloves garlic, minced
- 1/2 cup Shaoxing wine or dry sherry
- 1/2 cup light soy sauce
- 1 cup water
- 2 tbsp brown sugar
- 1 whole star anise
- 1/2 tsp five-spice powder
To Serve
- 4 large eggs hard-boiled and peeled
- 4 cups cooked white rice
- 1/2 cup pickled mustard greens
- 2 tbsp scallions, sliced
Instructions
Brown the Pork:
- Heat the oil in a heavy saucepan. Add the diced pork and cook for 8 minutes until lightly browned and some fat renders.
- Add the shallot and garlic and cook for 4 minutes until fragrant.
Braise:
- Add the wine, soy sauce, water, brown sugar, star anise, and five-spice powder. Bring to a simmer.
- Add the hard-boiled eggs, cover, and simmer gently for 60 minutes, stirring occasionally, until the pork is tender and the sauce is glossy.
Serve:
- Spoon the braised pork and sauce over steamed rice. Add a halved egg, pickled mustard greens, and scallions to each bowl.
Notes
- Dice the pork finely so it melts into the sauce.
- Remove the star anise before serving.
Nutrition
Calories: 670kcalCarbohydrates: 67gProtein: 29gFat: 31gSaturated Fat: 10gCholesterol: 260mgSodium: 1620mgFiber: 2gSugar: 9g