Taiwanese Braised Pork Rice (Lu Rou Fan)

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

  1. 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.
  2. Prep Pork: Cut pork into bite-sized pieces and blanch in boiling water for a few minutes to remove impurities. Drain and set aside.
  1. 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.
  2. Cook Rice: While the pork is braising, cook rice according to package instructions.
  3. 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)

Taiwanese braised pork rice is super easy to make at home and trust me when I say you will eat 10 bowls of rice with this dish. A dish I learned about when I visited Taiwan last year.
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Course Appetizer, dinner, lunch
Cuisine taiwanese
Servings 2 people


  • 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


  • 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
Keyword belly, braised, pork, taiwanese

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