Recipe: Lu Rou Fan 滷肉饭 (Taiwanese Braised Pork Rice Bowl)

Lu Rou Fan 滷肉饭 is a much-loved Taiwanese comfort dish. Tender, flavourful bite-sized chunks of braised pork are topped on rice, and served with greens and a boiled egg. A complete meal in a bowl :)

To make this dish, you can use either pork belly or pork neck, which are cut into small chunks. The pork is braised with fried shallots and garlic, dried shrimp, light and dark soy sauce, sugar, Shaoxing wine and spices. Sounds like a lot of ingredients, but these are all staples in a Chinese kitchen. After a hour long of braising, the pork is tender, sweet, savoury and sticky, all at the same time. Extremely tasty and so easy to make!

Lu Rou Fan

Lu Rou Fan 滷肉饭 (Taiwanese Braised Pork Rice Bowl)
Recipe by Baby Sumo
Preparation time: 5-10 minutes
Cooking time: 1 hour
Serves 4

Ingredients
500g pork neck (or pork belly), cut into 1cm x 2.5cm chunks
1 tbsp cooking oil
1 shallot, sliced
3 cloves garlic, finely chopped
1 tbsp dried shrimp, soaked for 1 hour and chopped
2 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp Shaoxing wine
1 tbsp caster sugar
2 star anise
1 cinnamon stick
1/8 tsp ground white pepper
1/2 cup water
4 boiled eggs, peeled (optional)


1. In a heavy-based pot, heat the oil over medium high heat. Fry the shallots and garlic for 2-3 minutes until golden brown, and then remove and set aside.

2. Add the pork neck chunks to the pot and brown evenly, for about 3-4 minutes.

3. Add in the dried shrimp, star anise, cinnamon stick, white pepper and caster sugar and saute for about 1 minute.

4. Add in the shallot, garlic, light and dark soy sauce, Shaoxing wine and water and bring to the boil. Cover and reduce to low heat, and braise for about 30 minutes, until the pork is tender and the sauce is thick. If you are adding boiled egg, you can add it in now. Simmer for another 15 minutes.

After 45 minutes

5. Serve with white rice and greens such as spinach or choy sum.

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