Quick & Easy Taiwanese Braised Pork Rice Recipe (Lu Rou Fan) in 50 Minutes

It was here that I discovered just how addicting lu rou fan was. This braised pork belly rice dish is incredibly popular here, and often priced around $2 USD. The serving size was typically relatively small, most aren’t meant to be the main dish, but the flavour it delivers packs a big punch. It’s like fast food, but elevated.

I had at least a bowl a day.

My Travels in Taipei

Taipei captivated me with the abundance of night markets, food stalls, and bubble tea stores sprinkled on every block. It’s very refreshing to not walk a block and see a Starbucks, but rather: a boba store franchise like 50 Lan instead. Scooters largely dominate the sounds within the city, making it a comfortable switch for me from my travels in Vietnam, with it being far cleaner here.

Aside from the daily green teas (with pearls, of course), the braised pork rice was also in the staple list. Some of my favourites would be some of the most popular, such as: Jin Feng (金峰魯肉飯) Restaurant, Formosa Chang, and San Yuan Hao. I knew after eating it so frequently that I’d have to come home and make it myself. Grateful that I did, as the sheer smell of the savoury braised pork sauce instantly brings back nostalgic memories of the beautiful city.

Ingredients for Lu Rou Fan

The ingredients I tried to keep as simple as possible. You’ll need:

• 2 lbs of pork belly, cut into 1/2 inch cubes (or to your liking)
• 6 cloves of garlic, finely chopped
• 4 shallots, finely chopped
• 2 tbsp rock sugar
• 1/4 cup soy sauce (can use 2/3 light soy sauce, 1/3 dark soy sauce if desired)
• 1/2 cup shaoxing wine
• 1 cup water
• 2-3 star anise
• 1 cinnamon stick (or use cinnamon powder)

Preparing and Cooking Lu Rou Fan

Prepare rice prior, or if not available: prepare it in your rice cooker when chopping the pork belly. You’ll need to mince garlic, shallots, and have them ready for later.

Chop the pork belly into cubes, I aim for approximately a 1/2 inch cube, but you can adjust this to your taste and time available. If your pork belly comes with skin, I’d suggest keeping that on as it enhances the flavour of the dish. I like to slice off some of the excess pork belly fat here to use to oil the pan.

After preparing the pork belly, heat a pan to medium heat (I aim for 4.5/10 heat on my stainless steel pot). Wait for pan to heat to temp. Add oil, or the pork fat, and add the pork belly cubes after. Heat slightly covered for 6-8 minutes, waiting for it to brown.

After the pork belly has browned, add your shallots. Cook slightly covered again for 2 minutes, or until shallots have browned. Add garlic, and heat for about a minute. Stir fry. Add the rock sugar and wait for that to melt into the mixture. Stir.

Add shaoxing wine to begin deglazing the pan. Next add your soy sauce, and water. Add star anise, and cinnamon stick (or powder).

Bring to a boil, and then lower to a simmer, pan uncovered. I’d simmer until the sauce reduces down to desired consistency. It should be not be too thick, just slightly thick, glossy, but still pourable. Depending on the simmer heat levels, this can take about 20-40 minutes. The longer you go, the more water you’ll need, but the pork will be more braised and savoury as a result. Remove star anise before serving.

Presentation of Lu Rou Fan

It’s very easy to plate this dish. Take a good amount of the sauce, and add a bowl of rice. Top with the rest of the pork belly cubes. The dish was often served just with pork alone, but you can add vegetables on the side if desired as well. That’s all! Enjoy the taste of Taiwan with this incredibly savoury, salty but sweet, pork rice bowl.

Thanks for Reading!