Taiwanese Braised Pork Rice (Lu Rou Fan)

800g pork belly, skin on, cut into small dice

150g fresh shiitake mushrooms, roughly diced

4 spring onions, whites finely diced and greens sliced into rings

1 tablespoon vegetable oil

The Braising Liquid

50g rock sugar (or caster sugar or demerara sugar)

500ml Taiwanese rice wine (or 200ml if preferred)

1½ tablespoons light soy sauce

2 teaspoons dark soy sauce

1 teaspoon Chinese five-spice powder

2 teaspoons ground white pepper (optional)

Water, to cover

To Finish

50–70g crispy fried shallots

50–70g crispy fried garlic

To Serve

Steamed jasmine rice

PREPARATION

1. Dice the pork belly into small cubes, keeping the skin attached for extra texture. Roughly dice the shiitake mushrooms. Finely dice the white parts of the spring onions and slice the green tops into thin rings.

COOKING

2. Heat the vegetable oil in a heavy saucepan or wok over a medium-high heat.

3. Add the pork belly and spread it into an even layer.

4. Cook for 7–10 minutes, stirring occasionally, until the pork is lightly browned and has rendered some of its fat.

5. Stir in the rock sugar and allow it to melt and caramelise around the pork.

6. Add the mushrooms and the white spring onions, cooking for 2–3 minutes until softened.

7. Pour in the rice wine and scrape the bottom of the pan to release any caramelised bits. Boil for 2–3 minutes to allow the alcohol to evaporate.

8. Stir in the light soy sauce, dark soy sauce, five-spice powder and white pepper.

9. Add enough water to just cover the pork. Bring to a boil, then reduce to a gentle simmer and cook for 1 hour, or up to 3 hours over a very low heat for an even richer, more tender result.

10. Stir in the crispy fried shallots and crispy fried garlic.

11. Simmer for another 5 minutes, allowing them to soften into the sauce.

12. Spoon generously over steamed jasmine rice and garnish with the sliced spring onion greens before serving.

School of Wok Tips

 Browning the pork well before braising develops a deeper, richer flavour.

 Rock sugar creates a glossy caramelised finish, but ordinary sugar or demerara sugar also work well.

 The longer the pork gently braises, the softer and more succulent it becomes.

 Fried shallots and fried garlic stirred in at the end add another layer of savoury richness and aroma.

FAQs

Can I use ordinary sugar instead of rock sugar?

Yes. Caster sugar works perfectly, while demerara sugar gives the dish a slightly darker colour and deeper caramel flavour. 

Do I have to braise it for three hours?

No. It can be ready in about an hour, but a longer, slower braise produces even more tender pork and a richer sauce.

What should I serve with Lu Rou Fan?

Steamed jasmine rice is traditional. It's also commonly served with blanched greens, pickled vegetables or a soy-marinated egg for a complete Taiwanese meal.