Easy Lu Rou Fan -Taiwanese Braised Pork Rice (VIDEO)
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Taiwanese Braised Pork Rice, or Lu Rou Fan, is true comfort in a bowl – tender pork belly pieces are braised in a sweet, savory sauce and served over freshly steamed rice!
Watch the Taiwanese Braised Pork Rice Recipe Video!
A Note from CJ
Taiwanese Braised Pork Rice
The first time I tried Taiwanese Braised Pork Rice, or Lu Rou Fan, was in Taiwan – it’s so popular, you’ll see it at street markets or restaurant stalls all over the country!
If you love Taiwanese food like I do, try some of my other recipes – dishes like Taiwanese Popcorn Chicken (Air Fryer Taiwanese Popcorn Chicken), Taiwanese XXL Fried Chicken, Taiwanese Cabbage with Garlic, Pork Chop Fried Rice, Garlic Green Beans, Noodles with Sesame Sauce, or Spicy Wonton Sauce!
This is my go to Lu Rou Fan recipe. I’ve made it at least once a month for the past year and its fail proof.
Ingredients Tips
- pork belly – Cut the pork into 1″ strips about 3″ long. You want to purposefully cut these strips this length because they will shrink upon cooking to smaller, bite size pieces.
- shiitake mushrooms – I use rehydrated dried shiitake mushrooms.
- rock sugar – if you don’t have rock sugar, you can also use granulated sugar
- Shaoxing wine – if you don’t have Shaoxing wine, you can substitute with sherry, mirin, or chicken stock
- fried shallots – fry your own or use store bought
- hard boiled eggs – this is an optional garnish
How to Make Lu Ruo Fan (Taiwanese Braised Pork Rice)
Cook Pork Belly – Heat 1 tablespoon of oil in a wok or heavy bottomed pot over medium high heat. Add the pork belly strips and fry until browned. Add the garlic and sugar to the pork and sauté until the sugar has melted.
Add Ingredients and Bring to Boil – Add soy sauce, dark soy sauce, Shaoxing wine, five spice powder, white pepper, shiitake mushrooms, fried shallots, and peeled hard boiled eggs if using. Add water until the meat is fully covered and bring to a boil.
Simmer Until Done – Once the liquid comes to a boil, partially cover with the lid and turn the heat to medium low. Simmer for 1-1.5 hours or until the pork is fork tender and the braising liquid has thickened. If the braising liquid is still loose but the pork is tender, uncover the pot and turn the heat up to high and let the sauce further reduce, stirring occasionally to prevent burning (be careful towards the end because the sauce will scorch quickly once reduced). Serve with freshly steamed rice, egg, and garnish with cilantro. Enjoy!
My Pro Tip
CJ’s Storage Tips
Store any leftover Lu Rou Fan (separate from the rice) in an airtight container in the refrigerator for up to 3-4 days. Reheat until warmed through in the microwave.
Readers have had a good experience freezing this for meal prep – I recommend portioning it out before doing so (so it’s easier to defrost). Store in freezer safe bags for up to 3 months.
If you tried this Taiwanese Braised Pork Rice or Lu Rou Fan or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Lu Rou Fan (Taiwanese Braised Pork Rice) – EASY!
Equipment
Ingredients
- 2 pounds pork belly, cut into 1” thick strips about 3 inches long
- 5 cloves garlic, chopped
- 1 tablespoon rock sugar or granulated sugar, 13g
- ¼ cup soy sauce, low sodium
- 2 tablespoons dark soy sauce, 30ml
- ¼ cup Shaoxing wine
- 1 teaspoon five spice powder
- ½ teaspoon white pepper, 2g
- 1 cup shiitake mushrooms, diced
- 1 cup fried shallots
- 4 hard boiled eggs, peeled, optional
- water, enough to cover the pork
- Cilantro, garnish
Instructions
- Heat 1 tablespoon of oil in a wok or heavy bottomed pot over medium high heat. Add the pork belly strips and fry until browned. Add the garlic and sugar to the pork and sauté until the sugar has melted.
- Add soy sauce, dark soy sauce, Shaoxing wine, five spice powder, white pepper, shiitake mushrooms, fried shallots, and peeled hard boiled eggs if using. Add water until the meat is fully covered and bring to a boil.
- Once the liquid comes to a boil, partially cover with the lid and turn the heat to medium low. Simmer for 1-1.5 hours or until the pork is fork tender and the braising liquid has thickened. If the braising liquid is still loose but the pork is tender, uncover the pot and turn the heat up to high and let the sauce further reduce, stirring occasionally to prevent burning (be careful towards the end because the sauce will scorch quickly once reduced)
- Serve with freshly steamed rice, egg, and garnish with cilantro. Enjoy!
Video
Notes
- pork belly – Cut the pork into 1″ strips about 3″ long. You want to purposefully cut these strips this length because they will shrink upon cooking to smaller, bite size pieces. When frying the pork, you’ll see water escape from the pork and pool at the bottom of the pan – ensure all of this is cooked out prior to moving to the next step. You want to hear crackling and browning of the pork, which is a sign the water from the pork has been cooked out.
- shiitake mushrooms – I use rehydrated dried shiitake mushrooms.
- rock sugar – if you don’t have rock sugar, you can also use granulated sugar
- Shaoxing wine – if you don’t have Shaoxing wine, you can substitute with sherry, mirin, or chicken stock
- fried shallots – fry your own or use store bought
- hard boiled eggs – this is an optional garnish
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Taiwanese Braised Pork Rice (Lu Rou Fan) recipe was originally published in December 2023, and updated in March 2026.
So damn good! The braise and sauce make this so bomb. @ jknc09
This is my easy weekday meal for my family. Just taste and smell so good with the aromatics. Adding the eggs is just delicious. Good recipe!
Yum!
This dish is so delicious. I love it and think everyone should try it. So glad you have it on your site!
We have a Vietnamese version called thit kho so I knew I had to try this one! I love trying the different variations from different cultures of braising pork! So delicious!
IG: Leynakayy
We have a Vietnamese version called thit kho so I knew I had to try this one! I love trying the different variations from different cultures of braising pork! So delicious!
This dish brings back a lot of good childhood memories. My mom use to make something very similar.
Been making this recipe on a rotation since I found it! I originally made it because my mom said she missed eating this but it’s always too fatty when you order it outside. I used a slightly leaner cut of pork. It came out perfect still. My whole family loved it.
IG: carmennramen
This is my go to Lu Rou Fan recipe. I’ve made it at least once a month for the past year and its fail proof.