If there’s one dish that instantly takes me back to cozy, comforting meals after a long day, it’s Lu Rou Fan. This Taiwanese-style braised pork over rice is pure magic in a bowl—deeply savory, slightly sweet, and incredibly aromatic. It’s the kind of meal that hugs you from the inside out.
What is Lu Rou Fan?
Lu Rou Fan is a traditional Taiwanese braised pork dish served over rice. The pork—usually belly—is slowly simmered in a soy-based sauce until it becomes melt-in-your-mouth tender. It’s packed with umami, just a touch of sweetness, and that rich glossy sauce that clings beautifully to every grain of rice.
Depending on the region, the balance between fat and lean meat or sweetness and saltiness can vary. But a good Lu Rou Fan, in my opinion, has pork so tender it falls apart, a thick luscious sauce, and the kind of balance that doesn’t leave you thirsty after one bite.
Top it with a soy-braised egg or a runny fried egg (my personal favorite), and you’ve got something seriously special.
Why This Recipe Works
- You’ll get an authentic, street-style flavor that’s deeply satisfying.
- I’ve included both stovetop and Instant Pot methods to suit your style.
- It’s freezer-friendly, so you can make a big batch and save some for busy days.
- There’s a secret umami ingredient that takes this version to the next level—more on that below.
Ingredients You’ll Need
Here’s everything that goes into this iconic dish. Full quantities are listed in the recipe card at the end.
For the Pork
- Pork belly (skin-on) – The foundation of this dish. Look for a balanced piece with layers of meat and fat. The skin adds a rich, gelatinous texture to the sauce.
- Garlic and ginger – For that deep aromatic base.
- Oil – Just enough to get things going when sautéing.
For the Sauce
- Sugar – Used to caramelize and give the sauce that shiny, dark finish.
- Soy sauce – I recommend Kikkoman for consistency, but you can use any and adjust to taste.
- Vegetarian mushroom oyster sauce – This is the secret weapon! It adds an earthy umami without overpowering the dish. Wan Jia Shan brand is my go-to.
- Cooking wine – Adds depth and complexity.
- Fried shallots – Optional, but they add a wonderful fragrance and crunch.
For Braising
- Bay leaves, star anise, Sichuan peppercorns, five-spice powder – These aromatics build the classic Taiwanese flavor.
- White pepper powder – For a touch of subtle heat.
- Water – To form the braising liquid.
How to Make Lu Rou Fan – Step-by-Step
Step 1: Prep the Pork
Start by cutting your pork belly into cubes—roughly the size of your index finger. A trick I always use is to semi-freeze the meat for 20–30 minutes beforehand. It firms it up just enough for cleaner, easier cuts.
Separate the fatty part and the lean part—this helps with rendering the fat more efficiently during cooking.
Step 2: Sauté with Garlic and Ginger
In a pan, heat some oil and sauté sliced ginger and chopped garlic until fragrant (around 15 seconds). Add the fatty pork pieces first and cook until they turn white and begin to render fat—about 3 minutes.
Then, toss in the remaining pork cubes and stir-fry until the liquid evaporates and the fat starts to glisten—around 5 more minutes.
Step 3: Build the Sauce
Push the pork to one side of the pan and add the sugar directly to the rendered fat. Let the sugar caramelize—once it starts to brown, mix it all together.
Now pour in the soy sauce and mushroom oyster sauce, and let everything bubble away for a couple of minutes to deepen the flavor.
Step 4: Time to Braise
Transfer everything to a Dutch oven or heavy-bottomed pot.
Deglaze the sauté pan with cooking wine and a splash of water—scrape up all the flavorful brown bits—and pour that into the Dutch oven.
Add enough water to just cover the pork. Toss in the peppercorns, bay leaves, star anise, five-spice powder (use a spice pouch or tea infuser), white pepper, and crispy shallots.
Bring to a boil, then reduce to a gentle simmer. Cover and braise for about an hour.
Step 5: Rest and Finish
After braising, remove the spices and let the pork cool completely. Store it in the fridge overnight—this step enhances the flavor and thickens the sauce.
The next day, bring it to a boil and simmer uncovered for 15–20 minutes until the sauce reduces and turns thick and glossy.
How to Serve
Serve hot over a bowl of freshly steamed short-grain white rice. Top it with:
- A runny fried egg (my favorite)
- Or a soy-braised egg (more traditional)
- Add a side of blanched greens or quick cucumber salad to round out the meal.
What to Serve with Lu Rou Fan
Pair this with:
- Asian Cucumber Salad with Miso Dressing – Cool and refreshing
- Tomato Egg Drop Soup – Light and comforting
- Air Fryer Chinese Eggplant with Garlic Soy Dressing – A great veggie side
- Carrot Frittata with Garlic and Scallions – If you’re feeling fusion!
Tips and Tricks
- Cut pork when semi-frozen – It’s much easier to handle.
- Don’t skip the caramelizing step – It gives the sauce its rich color and flavor.
- Use a spice bag – This keeps the braising spices from scattering in the sauce.
- Instant Pot Shortcut – Add all the ingredients and cook for 20 minutes on high pressure, natural release. Reduce on “Sauté” mode the next day until thickened.
Recipe FAQs
Can I use pork shoulder instead of belly?
Yes, as long as it has the skin on and enough fat for richness. Leaner cuts will dry out and lack flavor.
Can I use regular oyster sauce?
You can, but the flavor will be slightly different. The vegetarian mushroom version has a deeper umami that blends beautifully in this recipe. If you can find it, I highly recommend giving it a shot.
How do I store and reheat it?
Portion out the cooled pork into freezer bags, flatten them, and freeze for up to 3 months. Thaw under warm water and reheat in the microwave. I prefer to make fresh rice when serving, but frozen rice works in a pinch too.
Is overnight resting necessary?
Technically no, but it makes a big difference in flavor and texture. The sauce thickens, the pork absorbs more flavor, and everything comes together beautifully.
Lu Rou Fan (Taiwanese Braised Pork Rice Bowl)
This detailed recipe will walk you through making your own fragrant, savory, and incredibly tender Taiwanese lu rou fan — a comforting bowl of braised pork over rice.
Ingredients
- 1½ lbs skin-on pork belly – look for even layers of fat and meat.
- 1 tbsp finely minced garlic
- 2 slices fresh ginger
- 1½ tbsp sugar
- ¼ cup soy sauce (Kikkoman regular soy sauce is recommended)
- 2 tbsp vegetarian mushroom oyster sauce (recommended: Wan Jia Shan)
- ½ cup rice wine (michiu)
- 2 cups water
- 1 tsp Sichuan peppercorns
- 1 star anise
- 2 bay leaves
- ¼ tsp Chinese five-spice powder
- ½ tsp ground white pepper
- 3 tbsp crispy fried shallots (store-bought or homemade)
Instructions
- Slice the pork belly into cubes about as wide as your index finger. It's easier to cut when slightly frozen.
- Separate the lean from the fatty portions. If needed, divide the pork into smaller segments first to manage it more easily.
- Heat a bit of oil in a skillet over medium heat. Add the ginger and garlic, cooking for about 15 seconds until fragrant.
- Add the fatty pork belly pieces and stir-fry until they turn white, around 3 minutes.
- Toss in the leaner pork and continue cooking for 5 minutes, allowing the fat to render and excess liquid to cook off.
- Push the pork to one side of the pan. Add the sugar to the open space and tilt the pan so the pork fat flows toward the sugar. Let it caramelize until it turns golden brown before stirring it in with the meat.
- Pour in the soy sauce and vegetarian oyster sauce, cooking for another 2–3 minutes. Adjust heat to keep a steady simmer.
- Transfer the contents to a heavy-bottomed pot or Dutch oven (about 2.5 quarts). Set aside.
- Pour the rice wine and water into the skillet, deglaze the pan by scraping up the browned bits, and bring to a boil.
- Add this liquid to the Dutch oven.
- Add more water if needed to submerge the pork.
- Add Sichuan peppercorns, star anise, bay leaves (in a spice bag or mesh tea ball), five-spice powder, white pepper, and fried shallots.
- Cover and bring to a boil, then reduce heat to low and simmer gently for 1 hour.
- Remove the spice pouch and let the dish cool completely before refrigerating overnight. Just like stews and curries, this dish develops better flavor after resting.
- The next day, bring the pot to room temperature for 15 minutes.
- Reheat on medium heat uncovered for 15–20 minutes, or until the sauce has reduced by about half. Stir occasionally.
- Serve over a bowl of warm short-grain white rice, topped with a sunny-side-up egg for the full Taiwanese lu rou fan experience.
- Combine all ingredients in the Instant Pot instead of a Dutch oven. Set to cook on high pressure for 20 minutes. Let the pressure release naturally.
- The next day, use the “Sauté” function and simmer for 10–15 minutes, reducing the liquid by half.
Notes
- Cutting the pork is the most labor-intensive part. Use a sharp knife and cut while the meat is half frozen.
- Feel free to adjust the cube size to your preference.
- Stir-frying the pork until the liquid evaporates helps remove the strong pork aroma — very important, especially if you're increasing the recipe size. Just stir more and cook longer as needed.
- Don’t skip caramelizing the sugar — it gives the pork its signature glossy, dark look and rich flavor.
- The flavor is strong and concentrated — a small scoop of pork goes a long way with each bowl of rice.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 336Total Fat: 21gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 84mgSodium: 594mgCarbohydrates: 7gFiber: 1gSugar: 3gProtein: 25g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Lu Rou Fan is one of those dishes that tastes like home—even if you’ve never been to Taiwan. Whether you’re recreating a childhood favorite or trying it for the first time, this recipe delivers comfort, richness, and that unmistakable umami goodness in every spoonful.
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