Lu Rou Fan (Braised Pork Rice)

This is my absolute favorite! It’s simple, comforting, deeply flavorful, and a true taste of home. Almost every Taiwanese person has fond memories of eating Lu Rou Fan.

Ingredients (serves 4–6)

• 500g pork belly (or shoulder), minced or cut into small cubes

• 6–8 garlic cloves, minced

• 2–3 shallots, thinly sliced

• 3 tbsp soy sauce

• 2 tbsp dark soy sauce

• 2 tbsp rice wine (or Shaoxing wine)

• 1 tbsp rock sugar (or regular sugar)

• 1 tsp five-spice powder

• 2–3 hard-boiled eggs (optional)

• Steamed white rice, for serving

• Pickled mustard greens or cucumbers, for serving

How to Make It (Step-by-Step)

Prepare the pork: Heat a pot or wok over medium heat. Add the pork belly and cook until the fat renders out and it turns lightly golden (about 5–7 minutes). Remove excess oil if needed.

Add aromatics: Add minced garlic and sliced shallots. Stir-fry until fragrant and golden.

Season: Add soy sauce, dark soy sauce, rice wine, sugar, and five-spice powder. Stir well.

Braise: Add enough water to just cover the meat. Bring to a boil, then reduce to low heat, cover, and simmer for 45–60 minutes until the pork is very tender and the sauce is thick and glossy. Add the hard-boiled eggs in the last 15 minutes if using.

Serve: Spoon the braised pork generously over hot steamed rice. Add a halved egg and some pickled vegetables on the side. Drizzle with extra sauce.

The longer you braise it, the better it tastes! Many families make a big batch and eat it over several days.