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lu rou fan-Taiwanese braised pork over rice
Lu Rou Fan-Braised Pork Rice
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Lu Rou Fan-Taiwanese braised pork over rice
Course: staple
Cuisine: Chinese
Keyword: Braised, pork, Rice
Servings: 4
Calories: 1539 kcal
Author: Elaine
  • 1000 g pork belly , either skin on or skin off
  • 4 middle shallots , peeled and sliced
  • 1 cup of oil
  • 6 dried shiitake mushroom , pre-hydrated
  • 25 g rock sugar
  • 4 tbsp. light soy sauce
  • 3 tbsp. thickened soy sauce , also known as soy paste. (or 2 tablespoons dark soy sauce)
  • 4 tbsp. Shaoxing wine
  • 4 hard boiled eggs , unshelled
  • 4-5 garlic cloves , sliced
  • 1/4 tsp. white pepper powder
  • 2 green onions
  • 2-3 trees of Bok Choy
Spices (or you can use 1 teaspoon Chinese five spice powder)
  • 4 star anise
  • 2 bay leaves
  • 10 Sichuan peppercorns , optional
  • 1/8 tsp. cumin seeds , optional
  • 1 slice of sand ginger , optional
  1. Cut the pork belly into small diced (around 2-3 cm).
  2. Heat around 1 cup of oil in a wok or sauce pan, add sliced onion in to fry until they becomes golden brown. Control your fire especially in the final stage and stir continuously. Transfer out to cool down. After cooled, the fried onions will become quite crispy, you crack them in a plastic bag with a rolling pin or chop with a knife.
  3. Leave around 1 tablespoon of oil and then fry pork belly until slightly browned and they begin to release oil.
  4. Get a iron cast deep pot, transfer pork belly in, add shaoxing wine, soy sauce, thickened soy sauce, garlic slices, spices, white pepper, scallion, rock sugar, diced mushrooms and then strained mushroom soaking water. Then add stock or water until 2-3 cm higher than the pork belly. If you are using regular pot with more escaping steam, slightly add more water. Bring to boil and simmer for 15 minutes over slowest fire.
  5. Add fried shallots and hard boiled eggs. Cover the pot and simmer for around 30 minutes to 40 minutes over slowest fire. You may need another 20 to 30 minutes if using regular pot.
  6. Use high fire to slightly thicken the soup in the last stage. You can serve directly. But the best taste comes several hours later. When all the flavors are well combined several hours later, re-heat it and stir to prevent sticking. Then serve with steamed rice and blanched vegetables.

Recipe Video

Recipe Notes

Since different brands of soy sauce have different salinities. You can taste the meat after simmer and then adjust the taste by add more light soy sauce.

Nutrition Facts
Lu Rou Fan-Braised Pork Rice
Amount Per Serving
Calories 1539 Calories from Fat 1296
% Daily Value*
Fat 144g222%
Saturated Fat 50g313%
Cholesterol 366mg122%
Sodium 1593mg69%
Potassium 806mg23%
Carbohydrates 22g7%
Fiber 2g8%
Sugar 8g9%
Protein 34g68%
Vitamin A 575IU12%
Vitamin C 6.8mg8%
Calcium 94mg9%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.