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Taiwanese Braised Pork Rice, or “Lu Rou Fan,” is a beloved Taiwanese comfort food that tantalizes the taste buds with its rich flavors and tender textures. Succulent pork belly is braised to perfection in a savory-sweet sauce infused with soy sauce, star anise, garlic, and other aromatic spices. Served over a bed of steamed rice, each bite is a harmonious blend of melt-in-your-mouth pork and fragrant, fluffy grains. This iconic dish is a staple of Taiwanese cuisine, cherished for its hearty, satisfying goodness that warms the soul with every spoonful.
Key steps to making Taiwanese braised pork rice
- Prepare Ingredients: Gather pork belly (or another cut of pork with some fat), soy sauce, sugar, rice wine, garlic, ginger, star anise, mushrooms, and water.
- Prep Pork: Cut pork into bite-sized pieces and blanch in boiling water for a few minutes to remove impurities. Drain and set aside.
- Braise Pork: Heat a pot over medium heat and add the pork pieces. Cook until browned, then add the braising sauce and enough water to cover the pork. Bring to a boil, then reduce heat to low and simmer, covered, for 1.5 to 2 hours, or until the pork is tender and the sauce has thickened.
- Cook Rice: While the pork is braising, cook rice according to package instructions.
- Serve: Once the pork is tender and the sauce has thickened, remove the star anise. Serve the braised pork over steamed rice, garnished with sliced green onions and a drizzle of the braising sauce.
Skin on or off pork belly?
The choice between using skin-on or skin-off pork belly for Taiwanese Braised Pork Rice depends on personal preference and desired texture. Using skin-on pork belly can add richness and depth of flavor to the dish as the skin renders fat during the braising process, infusing the meat with succulence and creating a luscious texture. However, some may prefer skin-off pork belly to avoid the chewy texture that the skin can impart. Additionally, skin-off pork belly may result in a slightly leaner dish. Ultimately, both options can yield delicious results, so it comes down to individual taste preferences and dietary considerations.
Taiwanese Braised Pork Rice (Lu Rou Fan)
Ingredients
- 2 lbs pork belly
- 1 large shallot
- 4 cloves garlic
- 2 slices ginger
- 4 shitake mushrooms
- 3 tbsp brown sugar
- 3 tbsp regular soy sauce
- 2 tbsp dark soy sauce
- 2 tbsp shaoxing rice wine
- 1 L water
- 2 star anise
- 2 bay leaves
- 1 cinnamon stick
- 4 hard boiled eggs , (peeled)
- green onions
Instructions
- Prepare aromatics by slicing shallots, garlic, ginger, and mushrooms.
- Boil 4 eggs in water until hard boiled (10 minutes), peel and set aside.
- Cut your pork belly into small 1 inch slices.2 lbs pork belly
- Add into a med-high heat pan and continue stirring until fat begins to render and pork belly browns slightly (10 minutes)
- Remove pork belly aside, leaving oil in the pot.
- Add sliced shallots, garlic, and ginger. Stir 30 seconds.1 large shallot, 4 cloves garlic, 2 slices ginger
- Add diced mushrooms continue stirring to release moisture. 5 minutes.4 shitake mushrooms
- Add pork belly back into the pot along with brown sugar, soy sauce, dark soy sauce, shaoxing rice wine, water, aromatics, and hard boiled eggs.3 tbsp brown sugar, 3 tbsp regular soy sauce, 2 tbsp dark soy sauce, 2 tbsp shaoxing rice wine, 1 L water, 2 star anise, 2 bay leaves, 4 hard boiled eggs, 1 cinnamon stick
- Cover with a lid and simmer on low heat for 1 hour.
- Remove the lid and turn the heat up to high.
- Remove the eggs and aromatics.
- Continue to stir until the sauce has thickened.
- Serve on top of rice and add green onions on top.green onions
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