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

Taiwanese Lu Rou Fan (Braised Pork Rice)

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Glossy Taiwanese braised pork served over rice with a soy-braised egg and pickled greens.
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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.