Authentic Taiwanese Lu Rou Fan (Braised Pork Rice Bowl)
Taiwan's beloved night market comfort staple: finely hand-diced pork belly braised until meltingly tender in a glossy, savory-sweet reduction of crispy fried shallots, premium soy sauces, Shaoxing rice wine, and five-spice, served over steaming jasmine rice with a soy-marinated egg and pickled radish.
Ingredients
Braised Pork Belly & Gravy
- 700g (1.5 lbs) fresh pork belly (skin-on), finely cut into small 1/3-inch cubes
- 1/2 cup crispy fried shallots (youcongsu), crushed
- 6 cloves garlic, finely minced
- 1.5 inches fresh ginger, minced
- 4 tbsp light soy sauce and 2 tbsp dark soy sauce (for rich color)
- 3 tbsp Shaoxing rice wine
- 30g rock sugar (or brown sugar)
- 1 tsp Chinese five-spice powder
- 1/2 tsp ground white pepper
- 2 cups water or light chicken stock
Marinated Eggs & Accompaniments
- 4-6 medium eggs, hard-boiled and peeled
- 4 cups steaming hot cooked Jasmine white rice
- Yellow pickled daikon radish slices (takuan)
- Fresh cilantro leaves and chopped scallions
Instructions
Blanch & Dice the Pork Belly
Place the whole slab of pork belly in a pot of cold water and bring to a boil for 5 minutes to firm up the meat and cleanse impurities. Drain, rinse under cold water, and slice into small 1/3-inch cubes keeping the skin intact for gelatinous richness.
Render & Sear the Pork Cubes
Heat a heavy wok or pot over medium-high heat without oil. Add the diced pork belly and stir-fry for 6-8 minutes until golden-brown and the rendered pork lard begins bubbling out. Drain off excess rendered fat, leaving 2 tablespoons.
Add Aromatics & Spices
Add the minced garlic and ginger to the pot, frying with the pork for 1 minute until aromatic. Stir in the five-spice powder and ground white pepper to bloom their fragrances.
Caramelize with Shaoxing & Soy Glaze
Add rock sugar, stirring until melted into the pork. Pour in the Shaoxing rice wine, light soy sauce, dark soy sauce, and the crushed crispy fried shallots. Stir vigorously until everything turns a glossy, mahogany glaze.
Slow Braise with Eggs
Pour in 2 cups of water or stock. Bring to a gentle boil, then add the peeled hard-boiled eggs. Reduce the heat to low, cover with a lid slightly ajar, and simmer for 50-60 minutes until the sauce is reduced to a rich, sticky gravy and the pork dissolves effortlessly.
Assemble the Rice Bowls
Scoop generous mounds of piping hot jasmine rice into deep ceramic bowls. Ladle several generous spoonfuls of the braised pork and rich savory sauce over the center. Slice a soy-stained egg in half and place on the side with yellow pickled daikon and fresh cilantro.
Nutrition Facts
* Based on a 2,000 calorie diet.