Foods AdventuresRecipes from around the world

Asia

Taiwanese Lu Rou Fan (Braised Pork Rice)

By ·

Jump to recipe ↓
Taiwanese lu rou fan with glossy braised pork, rice, a soy-braised egg, and greens.
Jump to Recipe Print Recipe

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.

Braised pork being served over rice beside a halved soy-braised egg and pickled greens.

Recipe Notes

The pork improves after resting overnight. Reheat gently with a splash of water.

Taiwanese lu rou fan with glossy braised pork, rice, a soy-braised egg, and greens.

Taiwanese Lu Rou Fan (Braised Pork Rice)

No ratings yet
Glossy Taiwanese braised pork served over rice with a soy-braised egg and pickled greens.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Taiwanese
Calories: 670
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Heavy saucepan
  • Small pot
  • Chef’s knife
  • Rice cooker or pot

Method
 

Brown the Pork:
  1. Heat the oil in a heavy saucepan. Add the diced pork and cook for 8 minutes until lightly browned and some fat renders.
  2. Add the shallot and garlic and cook for 4 minutes until fragrant.
Braise:
  1. Add the wine, soy sauce, water, brown sugar, star anise, and five-spice powder. Bring to a simmer.
  2. 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:
  1. Spoon the braised pork and sauce over steamed rice. Add a halved egg, pickled mustard greens, and scallions to each bowl.

Nutrition

Calories: 670kcalCarbohydrates: 67gProtein: 29gFat: 31gSaturated Fat: 10gCholesterol: 260mgSodium: 1620mgFiber: 2gSugar: 9g

Notes

  • Dice the pork finely so it melts into the sauce.
  • Remove the star anise before serving.

Keep exploring

All recipes →