Lu Rou Fan (Taiwanese Braised Pork Rice)
The Quirky Foodster Team
Ingredients
- Pork belly, skin removed, finely diced — 700 g (1.5 lb)
- Shallots, finely sliced — 6
- Vegetable oil — 45 ml (3 tbsp)
- Soy sauce — 90 ml (6 tbsp)
- Dark soy sauce — 15 ml (1 tbsp)
- Rock sugar or brown sugar — 30 g (2 tbsp)
- Shaoxing wine — 30 ml (2 tbsp)
- Five-spice powder — 3 g (½ tsp)
- Star anise — 2
- Water or stock — 500 ml (2 cups)
- Hard-boiled eggs, peeled — 6
- Steamed rice, to serve
Method
- Heat oil in a large heavy pot over medium heat. Add sliced shallots and fry, stirring frequently, until deeply golden and crisp, about 12–15 minutes. Remove half the fried shallots and set aside for garnish, leaving the rest with the oil in the pot.
- Add the diced pork belly to the pot and cook, stirring occasionally, for 8–10 minutes until browned and some fat has rendered.
- Add soy sauce, dark soy sauce, rock sugar, Shaoxing wine, five-spice powder, and star anise, stirring to coat the pork evenly.
- Pour in water or stock and bring to a boil, then reduce heat to low, add the peeled hard-boiled eggs, and simmer, partially covered, for 60–90 minutes, stirring occasionally, until the pork is very tender and the sauce has reduced to a thick, glossy consistency.
- Taste and adjust seasoning with more soy sauce or sugar as needed.
- Remove the star anise before serving.
- Serve the braised pork and its sauce ladled generously over steamed rice, with a halved egg on the side and a sprinkle of the reserved crispy shallots on top.
Introduction: Lu rou fan, minced pork belly slow-braised in soy sauce and five-spice until deeply savoury and glossy, then ladled over steamed rice, is often considered Taiwan’s unofficial national dish.
Cultural Background: Lu rou fan, minced pork belly slow-braised in soy sauce and five-spice until deeply savoury and glossy, then ladled over steamed rice, is often considered Taiwan’s unofficial national dish. Found everywhere from humble roadside stalls to upscale restaurants, it’s a comforting lunch loved across generations.
Tips: A longer, gentler simmer allows the pork fat to render fully and the sauce to develop a rich, glossy, deeply savoury character — resist rushing this step.
Variations: Some versions add small cubes of firm tofu or dried shiitake mushrooms to the braise for extra texture and flavour.
Storage: Refrigerate in an airtight container for up to 5 days; freezes well for up to 3 months, and the flavour improves after a day or two.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of water if the sauce has thickened too much.
FAQs:
Q: Can I use ground pork instead of diced pork belly?
A: Yes, ground pork is a common substitute and cooks faster, though diced pork belly gives the more traditional texture.
Q: Is lu rou fan very sweet or salty?
A: It’s a balance of savoury and lightly sweet, with soy sauce and rock sugar working together; adjust to taste.
Q: Is lu rou fan naturally gluten-free?
A: No, due to the soy sauce; tamari or a glutenfree soy sauce can be substituted.
- Pork belly, skin removed, finely diced — 700 g (1.5 lb)
- Shallots, finely sliced — 6
- Vegetable oil — 45 ml (3 tbsp)
- Soy sauce — 90 ml (6 tbsp)
- Dark soy sauce — 15 ml (1 tbsp)
- Rock sugar or brown sugar — 30 g (2 tbsp)
- Shaoxing wine — 30 ml (2 tbsp)
- Five-spice powder — 3 g (½ tsp)
- Star anise — 2
- Water or stock — 500 ml (2 cups)
- Hard-boiled eggs, peeled — 6
- Steamed rice, to serve
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