Asian Food · International Recipe

LU ROU FAN (Taiwanese Braised Pork Rice)

LU ROU FAN (Taiwanese Braised Pork Rice)
Credits @wulove213055

When you visit Taiwan, you’ll quickly realize that one of the most simple and most locally loved dishe is Braised pork rice bowl (lu rou fan), the simple combination of rice topped with braised minced pork and you can add a boiled egg.

The pork is incredibly tender and can almost melt into the rice below it, with a blast of soothing slow braised Chinese soy sauce flavor to it. Each grain of rice came coated in the flavorful oily sauce, the top of the bowl being more rich with pork. It is such a simple combination, but it is so perfectly yummy. You gotta try it!

LU ROU FAN (Taiwanese Braised Pork Rice)


  • ½ kilograms Pork Belly
  • 1 Scallions/spring onions, chopped
  • 4 cloves Garlic, minced
  • 2 Shallots, minced
  • 2 slices Ginger
  • 1 tablespoon Sugar
  • 2 tablespoons Soy Sauce
  • 1 teaspoon Dark Soy Sauce
  • 2 tablespoon Taiwanese Thick Soy Sauce (Kimlan Soy Paste)
  • 1 teaspoon White Pepper
  • For White Marinade:
  • 1 teaspoon Sichuan Pepper
  • 3 Cloves
  • 1 Cinnamon Bark
  • 2 tablespoon Shaoxing Wine (or cooking wine)
  • 2 pcs Bay Leaves


  1. Prepare the Pork Belly: Get 1 whole piece of pork belly from the market, and check if there is any hair on the skin. If so, easy, just use a lighter and burn them. Blanche it in boiling water for 3 minutes or so, take it out and get ready for use.
  2. For the white marinade. Use a little oil and fry the garlic, ginger and scallions a bit. Add in the rest of the ingredients (sichuan peppers, cloves, cinnamon bark, bay leaves and shaoxing wine).
  3. Add water into the pot, and bring it to a boil, add in the pork belly and turn to medium heat. Cook for about 45 minutes to 1 hour. Remove everything from the stock, leaving only a clean broth – to be used later.
  4. Take out the pork belly and let it cool down. Then cut them into very small pieces – in fact, tiny pieces!
  5. In another pan, add some sugar into the pan, add 2 tablespoons of water and let it brown. Add in 2 cups of the stock. Add in the seasoning – soy sauce, dark soy sauce, taiwan thick soy paste and pepper. Turn-off heat and set aside.
  6. In a clean pot, add a bit of oil and then sauté in the garlic, and shallots, fry them until golden brown then add in the soy sauce mixture from step 4.
  7. Add in 3 or 4 more cups of stock. Turn to medium heat and let it cook for about 1 hour. You may adjust the sweetness of the sauce based on your preference.
  8. Then prepare to cook the rice (use your favorite rice – japanese rice or jasmine rice)
  9. Serving Suggestion: Place some rice in a bowl, pour a generous amount of braised pork to the rice and add in boiled egg- or half of it! Then get ready to dig in. Enjoy!
  • Taiwanese thick soy sauce a.k.a. Soy paste is made from adding glutinous rice flour and sugar to ‘regular’ soy sauce. You can get the ready-made bottled ones from asian online stores (like Shopee or Lazada)
  • One of the famous brands for this thick soy sauce is Kimlan thick soy paste with chili. It is a thick, syrupy soy sauce made from glutinous rice and soy sauce that is primarily used for dipping. This thick soy sauce is also known as a soy paste, it is infused with chili for added spice kick. It is suitable for all kinds of side dishes, stewed meals, poached eggs, fried eggs, cantonese-style tea, hot green vegetables, sauce, barbeque, and fried rice.
  • If you find the sauce too oily, you can use an ultra-fine mesh skimmer to skim and remove excess oil. Likewise when you are cooking the pork in the white marinade, you might want to also use the skimmer to remove the oil and unwanted substances from the surface of the broth.