Lu Rou Fan — Taiwanese Braised Pork Rice

About This Recipe

Lu rou fan is Taiwan's national dish by popular consensus: finely chopped pork belly slow-braised in a rich sauce of soy sauce, Shaoxing rice wine, five-spice and sugar until the fat melts into a glossy, gelatinous gravy, served over steamed white rice with a braised egg and pickled vegetables on the side. The dish is found everywhere in Taiwan — from roadside stalls to school canteens to upscale restaurants — and each cook or restaurant has their own version, refined over years. The magic is in the fat: pork belly with a good proportion of fat is essential, as it melts during braising and creates the unctuous, glistening sauce that coats every grain of rice. Lu rou fan is eaten at any time of day, for any occasion.

Ingredients

Serves 4

• 600 gpork belly(skin-on, finely diced into 5mm pieces)
• 6 tablespoonssoy sauce
• 2 tablespoonsdark soy sauce
• 3 tablespoonsShaoxing rice wine
• 2 tablespoonssugar
• 1 teaspoonfive-spice powder
• 3 clovesgarlic(minced)
• 3 tablespoonscrispy fried shallots(shop-bought or homemade)
• 400 mlwater
• 4eggs(hard-boiled, peeled)
• 4 servingssteamed white rice
• 100 gpickled mustard greens or cucumber(to serve)

Instructions

1. 1

   Brown the pork

   In a wok or heavy pot over medium-high heat, cook diced pork belly (no oil needed — the fat will render) for 8–10 minutes until golden and the fat has rendered. Drain excess fat, leaving about 2 tablespoons.

2. 2

   Build the braise

   Add garlic and fry 1 minute. Add Shaoxing wine and stir. Add soy sauce, dark soy sauce, sugar, five-spice and water. Add fried shallots. Stir to combine.

3. 3

   Braise with eggs

   Add peeled hard-boiled eggs to the pot. Bring to a boil, then reduce to a very gentle simmer. Cover and cook for 1 hour, stirring occasionally, until the pork is very tender and the sauce is glossy and thick.

   The slower the simmer, the more the fat melts and the more gelatinous and glossy the sauce becomes.

4. 4

   Serve

   Spoon pork and sauce generously over bowls of steamed rice. Halve an egg and place alongside. Add pickled vegetables. The sauce should pool into the rice.

Variations

• •

  Southern Taiwan style uses slightly more sugar for a sweeter profile.

• •

  Some recipes add star anise and cinnamon alongside the five-spice.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate for up to 5 days — the flavour deepens over time. Reheat gently on the stove. Freezes well for up to 3 months.

Frequently Asked Questions