Taiwanese Braised Pork Rice Bowl

There’s no room for discussion, in my opinion. Among the many popular comfort dishes in Taiwan, lu rou fan ranks among the top. Almost as comforting as a steaming cup of beef noodle soup on a cold day (and even then, a very close second).

Meat was considered a delicacy back when it was eaten. When only a tiny amount of pork is available, what should one do to feed a large family? You dice it up, braise it for a long time to make a rich, flavorful braised meat sauce, and then serve it over a mountain of hot, cozy rice for the whole family to share. Genius.

All right, a couple of caveats before we begin:

  • Take advantage of the pig’s natural fat content by using pork belly with skin. We’re keeping things classic; this is not a dish for those looking for healthy alternatives. If you’re searching for lighter fare, we have plenty of alternatives on hand. Look in the veggie freezer!
  • Shiitakes, either fresh or dried, can be used. The flavor of dried shiitakes will be more intense.
  • The beef can be braised for as long as you like; if you have a slow cooker, this is the perfect dish for it.
  • Keep the heat at a minimum while simmering. The sauce should be thickened over greater heat at the end without drying out.


  • 450g of skin-on pork belly (cut into 1/2” pieces)
  • 25g of rock sugar
  • 8 shiitake mushrooms, diced
  • 4 peeled hardboiled eggs
  • 1 small onion or shallots, diced
  • 2 cups of water
  • 1/4 cup of shaoxing wine
  • 3 tablespoons of light soy sauce
  • 2 tablespoons of dark soy sauce
  • 2 teaspoons of oil


  1. Chop the pork belly into small pieces, fill a medium pot with water, and bring it to a boil to completely submerge the pork. Drain, scrub thoroughly, and put aside.
  2. Add the sugar to the oil while it is heating in a wok over low heat. Toss the onions into the pan once the sugar has begun to melt. For a minute, stir-fry the onions with the heat turned up to medium-high. Stir-fry for a few more minutes after adding the mushrooms.
  3. Blend in the water, light soy sauce, dark soy sauce, light soy sauce, and shaoxing wine with the blanched pork. Mix it together and get it boiling.
  4. Once the water is boiling, add the hard-boiled eggs that have been peeled and the spices (which should be tied in cheesecloth). While simmering for 1 1/2 hours, make sure to stir it occasionally to avoid sticking.
  5. The meat should be fork-tender at this time. When ready to serve, discard the spice packet and increase the heat to medium-high, stirring regularly, to thicken the sauce. It shouldn’t take longer than 5 minutes in total. You should be able to coat a spoon in the sauce, but there should be plenty left over. Prepare with steamed white rice.

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