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Taiwanese Braised Pork Over Rice (Lu Rou Fan)

If there’s one dish that will forever feel like the ultimate comfort food to me, it’s Taiwanese Braised Pork Over Rice, also known as Lu Rou Fan.

This humble yet incredibly flavorful dish features tender pork belly slowly braised in a rich soy-based sauce with aromatic spices, then served over a warm bowl of fluffy white rice.

Lu Rou Fan is a beloved comfort food across Taiwan. The pork becomes melt-in-your-mouth tender after simmering for hours, while the sauce develops deep savory flavors from soy sauce, Shaoxing wine, star anise, and cinnamon. Traditionally, the braised pork is spooned generously over rice and served with vegetables like blanched bok choy and sometimes a soy-braised egg.

The beauty of this dish is its simplicity. With just a handful of pantry ingredients and a little patience, you can create a deeply satisfying meal that tastes even better the next day. Whether you’re making it for a cozy dinner at home or sharing it with friends and family, this classic Taiwanese dish is guaranteed to warm your heart.

What is Lu Rou Fan (Taiwanese Braised Pork Over Rice)?

Lu Rou Fan is one of Taiwan’s most famous comfort foods. The dish consists of pork belly that is finely chopped or diced and braised in a savory soy sauce-based mixture with aromatics and spices.

The braised pork is typically served over steamed white rice and often accompanied by vegetables such as bok choy or mustard greens. Many versions also include a soy-braised egg for extra richness.

You’ll find Lu Rou Fan everywhere in Taiwan – from street food stalls to family kitchens. While every household has its own version, the core elements remain the same: tender pork belly, aromatic spices, and a glossy, deeply savory sauce spooned over rice.

Why You’ll Love This Taiwanese Braised Pork Over Rice

Authentic flavors – Aromatic spices like star anise and cinnamon create the signature flavor of Lu Rou Fan.

Deeply comforting – Rich braised pork served over rice is the definition of comfort food.

Simple ingredients – Most of the ingredients are pantry staples commonly used in Asian cooking.

Great for meal prep – The flavors become even better the next day.

Ingredients You’ll Need for Taiwanese Braised Pork Over Rice

Braised Pork Ingredients

1 lb pork belly, skin-on, cut into 1-inch thick strips

10–15 dried shiitake mushrooms, rehydrated and diced

2 shallots, thinly sliced

1 red onion, diced

2 tbsp Shaoxing wine

3 tbsp soy sauce

2 tbsp dark soy sauce

0.7 oz rock sugar (or 1 tbsp white sugar)

2 bay leaves

1 star anise

1 cinnamon stick

1 pinch salt

4–6 hard-boiled eggs (optional)

For Serving

Steamed white rice

Blanched bok choy or your preferred vegetables

How to Make Taiwanese Braised Pork Over Rice

Step 1: Cook the Pork Belly

Heat a large pan over medium heat with no oil. Add the pork belly strips and cook for about 5–7 minutes, stirring occasionally, until most of the fat has rendered and the pork belly becomes lightly browned.

Remove the pork belly from the pan and pour the rendered fat into a bowl. Set aside.

Step 2: Build the Braise

In a large pot or Dutch oven, heat 2–3 tablespoons of the rendered pork fat over medium heat. Add the sliced shallots and diced onion and sauté for 3–4 minutes until fragrant and lightly golden.

Add the cooked pork belly, diced shiitake mushrooms, and Shaoxing wine. Cook for 1–2 minutes to allow the alcohol to cook off slightly.

Next, stir in the soy sauce, dark soy sauce, rock sugar, bay leaves, star anise, cinnamon stick, and salt. Mix well and cook for another 1–2 minutes to allow the flavors to develop.

Step 3: Simmer the Pork

If using, add the hard-boiled eggs to the pot.

Pour in enough water to fully cover the pork belly and mushrooms. Bring the mixture to a boil, then reduce the heat to low and cover with a lid.

Let the pork simmer gently for about 1½ hours, until the pork belly becomes incredibly tender and flavorful.

Step 4: Reduce the Sauce

Remove the lid and increase the heat to medium-high. Allow the sauce to simmer for a few minutes until it thickens slightly and becomes glossy.

Step 5: Assemble the Bowls

Spoon the braised pork and sauce over a bowl of steamed white rice. Serve with blanched bok choy or other vegetables on the side.

Enjoy while warm!

Tips for the Best Lu Rou Fan

Use pork belly with skin

The skin adds richness and helps create a silky braising sauce.

Don’t rush the simmering time

The long braise is what makes the pork incredibly tender.

Use dark soy sauce for color

Dark soy sauce deepens the color of the braise and gives the dish its signature appearance.

Save the mushroom soaking liquid

You can add a little of the mushroom soaking water to the braise for extra umami flavor.

Frequently Asked Questions

Can I use another cut of pork?

Pork belly is traditional for Lu Rou Fan because of its richness, but pork shoulder can also work if you prefer a slightly leaner option.

Can I skip the eggs?

Yes! The eggs are optional, but they’re commonly added and soak up the delicious braising sauce.

Is Lu Rou Fan spicy?

No, this dish is not spicy. The flavors are savory, slightly sweet, and deeply aromatic.