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
Cuisine: Chinese
Ingredients: 2 pound pork belly (cut into 1” thick strips about 3 inches long); 1 cup shiitake mushrooms (diced); 1 tablespoon rock sugar or granulated sugar (13g); ¼ cup Shaoxing wine; ¼ cup soy sauce (low sodium); 2 tablespoons dark soy sauce (30ml); 2 cups water; 1 cup fried shallots; 1 teaspoon five spice powder; ½ teaspoon white pepper (2g); 5 cloves garlic (chopped); 4 hard boiled eggs (optional); Cilantro (garnish)

4 steps

Prep:15minCook:1h

Taiwanese Braised Pork Rice, or Lu Rou Fan, is a super popular Taiwanese that you can find very commonly in street markets or restaurant stalls all over the country. I love the tender braised pork belly in that sweet, savory sauce over freshly steamed rice. Top it with an egg and some fresh cilantro and you have a true comfort meal in a bowl!

Updated at: Mon, 11 Dec 2023 20:21:11 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories845.3 kcal (42%)

Total Fat79.9 g (114%)

Carbs10.1 g (4%)

Sugars5 g (6%)

Protein16.4 g (33%)

Sodium802.6 mg (40%)

Fiber1.6 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 poundpork belly

cut into 1” thick strips about 3 inches long

1 cupshiitake mushrooms

diced

13grock sugar

or granulated sugar

¼ cupshaoxing wine

¼ cupsoy sauce low sodium

30mldark soy sauce

2 cupswater

1 cupshallots

fried

1 teaspoonfive spice powder

2gwhite pepper

5 clovesgarlic

chopped

4eggs

hard boiled, optional

cilantro

garnish

Instructions

Step 1

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.

Step 2

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.

Step 3

Once the liquid comes to a boil, partially cover with a lid and turn the heat to low. Simmer for 1 hour or until the pork is fork tender. The liquid should be caramelized and sticky, but if there is excess liquid, turn the heat up to high and let the sauce further reduce, stirring occasionally to prevent burning.

Step 4

Serve with fresh rice, egg, and garnish with cilantro. Enjoy!

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