Tender, melt-in-your-mouth pork belly simmered in a rich soy-based sauce with fragrant shiitake mushrooms and warming five spice. Serve it over a bowl of hot steamed rice with braised eggs and fresh vegetables for a meal that's simple, satisfying, and packed with flavor.
Lu Rou Fan (滷肉飯) is one of Taiwan's most iconic comfort foods. At its heart, it's a bowl of steamed rice generously topped with finely chopped pork belly that's been slowly braised in soy sauce, aromatics, and spices until irresistibly tender. The sauce seeps into every grain of rice, creating a deeply savory meal that has earned its place as a Taiwanese household staple.
While every family has their own version, most recipes feature pork belly, soy sauce, garlic, shallots or onions, and warming spices such as Chinese five spice. Many also include braised eggs, tofu, or preserved vegetables alongside the pork.
Despite its rich flavor, Lu Rou Fan is surprisingly straightforward to make. The secret lies in patience. A long, gentle simmer transforms simple ingredients into something incredibly comforting.
Pork belly is essential for authentic Lu Rou Fan. As it slowly cooks, the fat renders into the sauce, giving it a silky richness that leaner cuts simply can't replicate.
Don't be tempted to trim away too much fat. Much of it melts during the long braise, leaving behind incredibly tender pieces of pork and a glossy sauce that's perfect over rice.
If you're using dried shiitake mushrooms, save the soaking liquid after rehydrating them.
The soaking water is packed with concentrated mushroom flavor and adds another layer of umami to the braising liquid. Simply pour it carefully into the pot, leaving behind any grit that may have settled at the bottom of the bowl.
It's a small step that makes a noticeable difference.
Rock sugar is commonly used in Chinese braised dishes because it adds sweetness without making the sauce taste sugary. It also helps create a glossy finish and balances the saltiness of the soy sauce.
If you don't have rock sugar, regular white sugar or brown sugar can be substituted, although the flavor will be slightly different.
Heat a heavy-bottomed pot over medium heat. Add the pork belly and cook until the fat begins to render and the pork is lightly browned.
Add the rock sugar and minced garlic. Stir until the sugar starts to melt and lightly coat the pork.
Add the diced onion and cook until softened and translucent.
Pour in the soy sauce, rice wine, and dark soy sauce. Season with the white pepper and Chinese five spice powder, stirring well to coat everything evenly.
Mix in the minced shiitake mushrooms, then pour in the reserved mushroom soaking water.
Add enough additional water so that the pork is just fully submerged.
Bring to a gentle simmer, then reduce the heat to very low. Cover and cook for 1 to 1½ hours.
About halfway through cooking, add the hard-boiled eggs. Turn them every 15 minutes or so to ensure they become evenly coated and colored. Add more water if the liquid reduces too much during cooking.
If the sauce is still thinner than you'd like at the end of cooking, increase the heat for the final 5 to 10 minutes until it reduces and thickens. The amount of reduction needed will vary depending on your pot, lid, and stove.
Spoon the braised pork generously over steamed rice. Serve with the braised eggs and your favorite vegetables, and enjoy.