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Lu Rou Fan (Taiwan)

An authentic recipe for traditional Taiwanese Lu Rou Fan, focusing on slow-cooked pork belly with skin, fragrant fried shallots, and rich soy-based braising liquid.

Level Medium Prep 20 min Cook 90 min Servings 4 Score 4.9/10

Ready in

110 min

Makes 4 servings

Prep 20m

Cook 90m

Level Medium

About this recipe

An authentic recipe for traditional Taiwanese Lu Rou Fan, focusing on slow-cooked pork belly with skin, fragrant fried shallots, and rich soy-based braising liquid.

Traditional Taiwanese braised pork rice bowl featuring slow-simmered pork belly with soy, spices, and shallots.

Instructions

Blanch the chopped pork belly in boiling water for 3-5 minutes to remove impurities, then rinse and drain well.
Heat a small amount of oil in a clay pot or heavy-bottomed Dutch oven, and sauté the minced garlic until fragrant.
Add the pork belly to the pot and stir-fry for a few minutes until lightly browned and some fat renders out.
Pour in the light soy sauce, dark soy sauce, and Shaoxing rice wine, stirring to coat the pork.
Add water or stock, rock sugar, five-spice powder, white pepper, and crispy fried shallots. Drop in the peeled hard-boiled eggs if using.
Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours until the pork fat melts into a rich, gelatinous sauce.
90 min

Nutrition

Calories 520

Protein 22g

Carbs 18g

Fat 42g

Fiber 1g

Sugar 10g

Sodium 890mg

Serving Size 1 serving

Cooking Timeline

Prep 20 min

Cook 90 min

Total 110 min

Recipe Scorecard

Overall 9.4 /10

Expert 4.9 95% conf.

Taste 9.8
Presentation 9.2
Nutrition 6.5
Value 9.5
Instructions 9.5
Ingredients 9.4
Time Accuracy 9.0
Difficulty 7.0
Would Make Again 9.5

Expert Review

Reviewed by FindEdition Kitchen

Verdict

The ultimate Taiwanese soul food featuring melt-in-your-mouth pork belly drenched in an aromatic, deeply savory sauce.

Pros

Incredible depth of flavor
Comforting and satisfying
Better the next day

Cons

High fat content from pork belly

Overview

Traditional Taiwanese braised pork rice bowl featuring slow-simmered pork belly with soy, spices, and shallots.

AI Insights

Summary

An authentic recipe for traditional Taiwanese Lu Rou Fan, focusing on slow-cooked pork belly with skin, fragrant fried shallots, and rich soy-based braising liquid.

Tips

Do not omit the pork skin; it breaks down and gives the sauce its signature glossy, gelatinous texture
Letting the braise rest for an hour or overnight allows the flavors to deepen significantly
Serve with blanched bok choy and pickled radish to cut through the richness of the pork

Substitutions

Shaoxing rice wine → Dry sherry or Mirin (adjust sugar accordingly)
Rock sugar → Regular brown sugar or panela

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat thoroughly before serving over fresh rice.

Pairing

Steamed short-grain white rice
Blanched green vegetables with garlic soy

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FAQ

Can I grind the pork instead of hand-chopping?

Hand-chopping pork belly with skin is traditional because it yields a better texture and releases natural collagen, but ground pork can be used in a pinch.

How should Lu Rou Fan be served?

Serve hot over a generous bowl of steamed short-grain white rice, accompanied by blanched greens or pickled daikon radish.