Lu Rou Fan (Taiwanese Braised Pork Rice)
Local name: 滷肉飯
In short: Lu rou fan is Taiwan's classic braised pork rice: hand-cut pork belly simmered with fried shallots and soy sauce until sticky, then spooned over hot rice. It takes about 2 h 15 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 1 h 50 min
- Total
- 2 h 15 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 950 kcal
Lu rou fan is the everyday comfort bowl of Taiwan: small pieces of fatty pork belly simmered with crisp fried shallots, soy sauce and rock sugar until the sauce turns glossy and sticky. It is spooned over hot rice, often with a braised egg and a few slices of pickled radish. Cutting the pork by hand, rather than grinding it, keeps a pleasant chew and stops the fat from vanishing into the sauce.
Instructions
- Freeze the pork belly for 20 minutes to firm it up. Cut it into 1 cm (3/8 in) strips, then across into small cubes, skin included. Cutting by hand keeps the pieces distinct and chewy.
- Heat the oil in a wide, heavy pot or wok over medium-low heat. Fry the shallots, stirring often, for 8 to 10 minutes until deep golden and crisp at the edges. Lift them out with a slotted spoon and set aside, leaving the oil in the pot.
- Turn the heat to medium-high and add the pork. Fry, stirring, for 6 to 8 minutes until the fat turns translucent and the edges brown. Add the garlic and stir for 30 seconds.
- Pour in the rice wine and let it bubble for 1 minute. Add both soy sauces, the sugar, five-spice, pepper, the fried shallots and the water, and stir to dissolve the sugar.
- Bring to a boil, then lower the heat until the surface barely trembles. Cover with the lid slightly ajar and simmer for 1 hour, stirring now and then, until the pork is very tender.
- Add the boiled eggs and simmer for 30 minutes more, turning them once so they color evenly. If the sauce is thin, uncover and simmer until it coats a spoon. Taste and add a splash of soy sauce or a pinch of sugar.
- Spoon the pork and plenty of sauce over bowls of hot rice. Add a halved egg and a few slices of pickled radish or some greens on the side, and serve right away.
Tips
- If you cannot cut the belly by hand, ask the butcher for a coarse grind with at least 30% fat, brown it well and shorten the simmer to 40 minutes.
- The dish tastes better the next day. Chill it, lift off the hardened fat if you wish, and reheat gently with a spoonful of water.
Questions and answers
What gives lu rou fan its flavor?
Fried shallots, soy sauce, rice wine and a small amount of five-spice. The shallots matter most, because their toasted sweetness runs through the sauce, while the skin and fat thicken it naturally.
Can I use ground pork instead of belly?
Yes. Use coarsely ground pork with some fat, brown it well and simmer for about 40 minutes. The texture is softer and less chewy than hand-cut belly, but the flavor is very close.
How long does lu rou fan keep?
Store the pork and sauce in a sealed container in the refrigerator for up to 4 days, or freeze it without the eggs for up to 2 months. Reheat until steaming hot throughout.
How long does it take to make Lu Rou Fan (Taiwanese Braised Pork Rice)?
About 2 h 15 min in total: 25 min of preparation and 1 h 50 min of cooking.
How many calories are in Lu Rou Fan (Taiwanese Braised Pork Rice)?
About 950 kcal per serving, with 24 g of protein, 56 g of carbohydrates and 68 g of fat. These values are estimates.
Nutrition per serving
| Calories | 950 kcal |
|---|---|
| Protein | 24 g |
| Carbohydrates | 56 g |
| Fat | 68 g |
| Fiber | 2 g |
| Sugar | 8 g |
| Sodium | 1750 mg |
Estimated values, calculated from the ingredients.
