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Lu Rou Fan (Taiwanese Braised Pork Rice)

Name: Lu Rou Fan (Taiwanese Braised Pork Rice)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Taiwanese
Ingredients: 400 g Pork belly; 4 Shallots; 3 cloves Garlic; 2 tbsp Cooking oil; 2 Boiled eggs; 2 heads Bok choy; Steamed rice; 4 tbsp Soy sauce; 1 tbsp Dark soy sauce; 3 tbsp Shaoxing wine; 1 tbsp Brown sugar; 1 tsp Five-spice powder; 1 Star anise; 1.5 cups Water; White pepper

Taiwan's beloved rice bowl: finely diced pork belly braised low and slow with soy, five-spice, and shallots until deeply savory-sweet, then spooned over rice. Serve with a braised egg and greens for the perfect bowl.

Ingredients

4servings

Pork belly · finely diced400 g
Shallots · or 3 tbsp fried shallots4
Garlic · minced3 cloves
Cooking oil2 tbsp
Boiled eggs · peeled2
Bok choy · to serve2 heads
Steamed rice · plenty
Braising sauce
Soy sauce4 tbsp
Dark soy sauce · for color, optional1 tbsp
Shaoxing wine · or sake3 tbsp
Brown sugar · or rock sugar1 tbsp
Five-spice powder1 tsp
Star anise · optional1
Water1.5 cups
White pepper · to taste

Steps

Finely dice the pork belly into small cubes. Thinly slice the shallots.
⏲ 5 min
Fry the shallots in oil until golden and fragrant, then set half aside. Skip this if using ready-made fried shallots.
⏲ 3 min
In the same pan, brown the pork until the fat renders and the edges color. Add the garlic and stir until fragrant.
⏲ 7 min
Melt in the brown sugar, then add the soy sauces, Shaoxing wine, five-spice, and star anise and stir to coat.
⏲ 2 min
Pour in the water and add the peeled boiled eggs. Bring to a boil, then cover and simmer on low for 45-60 minutes until glossy and tender.
⏲ 50 min
Blanch the bok choy. Spoon the pork and sauce over rice, and serve with a halved braised egg and the greens.
⏲ 2 min

Tips & Variations

Variations

Ji rou fan: Poached shredded chicken instead of pork.
Minced pork: Grind the pork belly for a softer texture.
With mushrooms: Braise in soaked dried shiitake for more umami.
Spicy: Add doubanjiang or fresh chili.

Tips

The finer you dice the pork, the better it clings to the rice — mincing works too.
Fry the shallots until golden for their signature aroma; fried shallots are a shortcut.
Five-spice and star anise carry the flavor; cinnamon and clove can stand in.
If you have time, braise longer on low heat for a richer, softer result.
The braised eggs taste even better left to soak overnight.

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