Lu Rou Fan (Taiwanese Pork Rice Bowl, 卤肉饭)
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 30 mins
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Servings
4 bowls
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Course
Main Course
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Cuisine
Chinese
Lu Rou Fan (Taiwanese Pork Rice Bowl, 卤肉饭)
Description
Lu Rou Fan combines tender pork belly strips simmered in a savory broth made with light and dark soy sauce, Shaoxing rice wine, rock sugar, five-spice powder, garlic, and white pepper. The inclusion of rehydrated shiitake mushrooms adds earthiness, while fried shallots introduce a crispy texture and sweet aroma. Hard-boiled eggs are simmered in the sauce, absorbing its rich flavors.
The pork is initially fried to render fat and brown the meat, then gently braised in the savory liquid for at least an hour to develop deep flavor and tender texture. This method yields a rich sauce that coats each ingredient. Serving the dish over plain steamed rice balances the richness, while blanched green vegetables like bok choy or Chinese broccoli add freshness.
This dish is commonly enjoyed as a comforting rice bowl in Taiwanese cuisine. The combination of textures—from crispy shallots to soft eggs and tender pork—makes it satisfying. It pairs well with light vegetables to balance the richness and can be served for lunch or dinner.
The rendered shallot oil can be saved and used in other recipes to add flavor. Use gluten-free soy sauce and omit Shaoxing wine for a gluten-free version if needed. The recipe notes various vegetable options for accompanying the dish.
Ingredients
For the crispy shallots (skip if using shop-bought version)
- 250 ml cooking oil about 1 cup, neutral
- 140 g red onion about 5oz, or shallots, thinly sliced
For the pork
- 450 g pork belly skin on
- 5 cloves garlic minced
- 20 g rock sugar or 1 tablespoon white sugar
- 2 tablespoon soy sauce light
- 1 tablespoon dark soy sauce
- 2 tablespoon Shaoxing rice wine
- ½ teaspoon five-spice powder
- ¼ teaspoon ground white pepper
- 5 shiitake mushrooms rehydrated and diced
- 4 egg hard-boiled
You also need
- 4 portions rice plain steamed
- green vegetable see note 1, blanched
Instructions
Fry the shallots
- Heat up oil over medium heat. Add sliced shallots. Fry until they become golden and crispy.
- Drain through a sieve. Set the shallots aside for later use. The oil can be used in other dishes (see note 2 to learn how).
Fry the pork
- Cut pork belly into strips. Put into an empty wok (without oil) over medium-high heat. Fry until some fat has been extracted and the meat browns slightly.
- Stir in garlic and rock sugar. Fry until fragrant and the sugar has melted.
Braise the pork
- Add light soy sauce, dark soy sauce, Shaoxing rice wine, five-spice powder, white pepper, diced shiitake mushroom, fried shallots (leave some for topping) and hard-boiled eggs.
- Pour in the water in which the mushrooms were soaked. Top up with more water to immerse the meat completely.
- Bring it to a full boil. Turn the heat down to the lowest. Cover with the lid and leave to simmer for at least 1 hour until the pork becomes very tender (check the water level halfway through and top up if it seems too dry). This step can be done in a stovetop pressure cooker or an instant pot. Adjust time accordingly.
- If there is still quite a bit of liquid left, turn the heat to high and cook uncovered to reduce its volume and thicken (Do not dry it out though as you’d need some liquid to serve with the meat).
Assemble the dish
- Put freshly cooked rice in serving bowls. Top with blanched vegetable and halved eggs. Then spoon the pork, along with some thickened broth, over the rice. Add the rest of the fried shallots. Serve immediately.
Make in advance
- Once the pork cools completely, store in an airtight container and keep in the fridge for up to three day or two months in the freezer.
- Reheat over low heat (defrost first if frozen) until piping hot. If necessary, add a little water to help to heat the pork thoroughly.
Notes
- Choose vegetables such as bok choy, choy sum, gai lan, broccoli, or asparagus for accompanying the rice bowl.
- Save the shallot-frying oil in a clean jar after cooling to use as a flavorful cooking oil in other dishes.
- For gluten-free preparation, use gluten-free soy sauce and omit Shaoxing rice wine.
User Reviews
Overall Rating
5
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