Posted on 12th Jul 2025

Taiwanese Braised Pork with Rice

Lu Rou Fan - a beloved Taiwanese dish of succulent sweet and savoury slow-braised pork belly over steamed rice.

Cuisine

Taiwanese

Time

1 hr

Servings

4 people

Ingredients

1kg pork belly
Tbsp lard
20g Dried Shitake mushroom
50-70g Fried Shallots
50-70g Fried Garlic
100g Light soy Sauce
20-30g Dark Soy Sauce
500ml-1000ml Rice Wine
500ml–water (to top up)
50g Rock Sugar, Crushed
2 tsp white pepper
1 tbsp 5 spice or 13 spice.
1 Spring Onion, Whites finely chop, green cut in an angle for garnish.

Method

PREPARATION

Cube the Shitake Mushrooms and separate the spring onions whites from the greens. Chop the green spring onion into rings, and dice the whites. Dice the pork belly.

COOKING

Place a pot on the hob and get it to a medium high heat. Cover the bottom of the pot with a little oil and add the pork belly. Cook until lightly browned (7-10 mins). Add the rock sugar and let it caramelise. Then add the Shitake mushrooms and the white of the spring onion. Mix for 2-3 minutes. Now add the liquids. First deglaze with the rice wine-round 500 mls. Scrape the bottom of the pot and mix to add flavour to the stew. Let that boil for 2-3 minutes, then add the light soy sauce and the dark soy sauce. Next add the five spice and white pepper.Top up with water and let it simmer for 3 hours. If you are in a rush, pump up the heat and give it 20-25 minutes. To end add the fried shallots and fried garlic. Stir until they soften. Plate up with steamed rice and top with spring onion.