Taiwanese braised pork rice (Lu Rou Fan) is one of the most iconic dishes representing the taste of home in Taiwan. The rich, savory sauce seeps into the white rice, making every bite incredibly salty-sweet and satisfying.
I had my first taste of braised pork rice at a friend’s house. Her mother served a steaming bowl filled with the aroma of green onions and five-spice powder; it was simple, yet pure bliss. Now, I often braise a big pot of it at home myself. When reheated the next day, the flavors become even deeper and more concentrated. That warm, home-cooked fragrance always manages to evoke a sense of nostalgia.
Taiwanese Braised Pork Rice
Ingredients
Main Ingredients
Seasoning
Optional Enhancers
Steps
Prep the Ingredients
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Chop shallots and garlic finely.
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Slice ginger and green onions.
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Cut pork belly into strips.
Stir-fry the Pork
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Heat the pan and add pork belly. Stir-fry over medium heat until the meat changes color, then add rice wine and continue to stir.
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Add rock sugar and stir until lightly caramelized. Add shallots and sauté until fragrant, then add ginger and garlic.
Seasoning
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Add soy sauce and dark soy sauce, toss until pork is evenly coated and colored.
Simmer
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Pour in hot water (just enough to cover the pork). Add five-spice powder and white pepper.
Cover and simmer on low heat for 40–60 minutes, until sauce thickens and pork becomes tender and flavorful.
Thicken the Sauce
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Uncover and simmer for another 5–10 minutes to reduce the sauce until glossy and slightly sticky.
Serve
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Spoon the braised pork over hot steamed rice, top with boiled egg and blanched vegetables. Enjoy the comforting aroma!
台式滷肉飯 Taiwanese Braised Pork Rice
Cooking Tips 烹飪技巧
- Using hot water for simmering is crucial; it prevents the meat from seizing up and becoming tough due to a sudden drop in temperature.
- Braised pork tastes even better after sitting overnight; reheating it the next day brings out the fullest, most fragrant aroma.
- You can make a large batch at once—it’s incredibly versatile and convenient for serving over rice, tossing with noodles, or stuffing into steamed buns (Mantou).
- For a more authentic Taiwanese flavor, try adding star anise, cinnamon sticks, and fried shallots (Yao-Tsong-Su).
