Lu Rou Fan (Taiwanses Pork Rice Bowl)
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 50 mins
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Servings
4 servings
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Calories
606 kcal
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Course
Main Course
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Cuisine
Taiwanese
Lu Rou Fan (Taiwanses Pork Rice Bowl)
Description
This Lu Rou Fan recipe starts by rehydrating dried shiitake mushrooms, slicing them, and marinating thinly sliced pork belly strips with Shaoxing wine and dark soy sauce. The pork is slowly braised alongside aromatics and a sauce blend of soy sauces, Shaoxing wine, rock sugar, star anise, and a cinnamon stick, infusing the meat with sweet-spiced umami flavors. Hard boiled eggs cooked separately are added toward the end for additional richness.
The crispy shallots, made by frying sliced shallots and garlic in oil until golden and crisp, add a textural contrast when sprinkled on top. The dish is traditionally served with steamed rice and optional green vegetables or homemade pickled shallots for brightness. The combination creates a hearty bowl with tender melt-in-mouth pork, savory sauce, and complementary garnishes.
Lu Rou Fan is a flavorful comfort food bowl ideal for lunch or dinner. The braising infuses the pork with deep flavors, the hard boiled eggs absorb sauce, and the crispy shallots offer a crunchy counterpoint. Pickles provide acidity to balance richness. Steamed rice soaks up the sauce making each bite satisfying and layered.
When frying the shallots and garlic, it is important to remove them from the oil promptly to prevent bitterness and allow the residual oil to crispen them further. Sweet and crispy pickles like Korean or Japanese varieties work well to accompany this dish and enhance its flavor complexity.
Ingredients
- 8 dried shiitake mushrooms
Meat & Marinade
- 1 lb (450 g) pork belly cut into thin strips, skin-on
- 2 teaspoons Shaoxing wine (or dry sherry)
- 1 teaspoon dark soy sauce
Crispy Shallots (or 1/4 cup Thai fried onion/shallot)
- 1 shallot sliced into 1/4” rounds, large
- 2 cloves garlic , sliced
- 1/2 cup vegetable oil
Braising
- 2 tablespoons Shaoxing wine (or dry sherry)
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon rock sugar (or white sugar)
- 2 star anise pods
- 1 cinnamon stick
- 4 egg hard boiled
Topping options
- Green vegetables blanched, of your choice
- shallot or other pickles) (*Footnote 1, homemade, pickled
- Steamed rice
Instructions
Prep
- Add the dried shiitake mushrooms into a small bowl and pour in 1 cup of boiling water. Rehydrate for at least 20 minutes, or until the mushrooms turn tender throughout. Once rehydrated, remove the shiitakes from their soaking liquid, squeezing out the extra water. Slice them into 3/4”(1 cm) strips. Reserve the soaking liquid.
- Cut the pork belly into thin slices, about 1/4”(1/2 cm) thick. Then cut into thin strips, about 1/4” (1/2 cm) thick. Transfer the pork belly into a medium-sized bowl. Add the Shaoxing wine and dark soy sauce. Mix well. Let marinate for 20 to 30 minutes.
Fry the shallots (Optional)
- (Skip this step if using pre-fried shallots) While the pork is marinating, heat a 9” cast iron pan (or heavy-bottomed pan) over medium-low heat and add the 1/2 cup oil. Once the oil has reached around 200 to 250°F (93 to 120°C), add the shallots. Fry for around 5 minutes, then add the garlic. Fry for another 10 minutes, or until the shallots and garlic turn golden and crispy. (*Footnote 2) If some of the bits brown faster, fish them out using a slotted spoon, to prevent overcooking. Once done cooking, strain everything from the oil and set aside. Pour the oil from the pan into a heat-proof bowl, leaving a thin layer of oil in the pan. (You can save the aromatic oil to use in other recipes)
Braise the pork
- Return the oiled pan to medium heat and add the marinated pork belly. Stir fry until the meat is lightly browned, about 5 minutes.
- Pour in the shaoxing wine and scrape the pan with a spatula to release any brown bits. Add the soy sauce, dark soy sauce, sugar, star anise, cinnamon stick, crispy shallots, and shiitake mushrooms. Stir fry for 30 seconds, until everything is mixed together and well coated.
- Add the cup of mushroom soaking liquid (being careful not to add the sediment at the bottom) and 1 cup of water.
- Bring to a boil over medium-high heat then reduce to low heat. Simmer until the meat is tender and the liquid is reduced to a thin sauce, about 1 hour 30 minutes. Depending on your stove, the braising time might vary a lot. Check on the pork at the 1-hour mark, and stop cooking if the pork has turned tender and the sauce thickened.
- Once the meat is set to a simmer, boil 4 eggs by bringing a pot of water to a boil, then adding the eggs to cook for 10 minutes. Run the cooked eggs under cold water to stop the cooking. Peel the eggs and add them to the braising pork during the last 30 minutes of braising.
- Once the pork turns tender and the sauce has thickened, remove the pot from the heat. Serve over steamed rice with blanched veggies of your choice and pickled shallots (or other pickles you prefer).
Notes
- Use sweet, crispy pickles such as Korean pickled radish, Japanese pickled ginger, or Chinese pickled mustard greens as toppings to complement the pork bowl.
- Fry shallots and garlic until golden and remove immediately to avoid burning; residual oil will continue crisping off-heat.
- The pork should be thinly sliced to ensure even cooking and better absorption of the braising flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 606 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 606kcal | 30% |
| Carbohydrates | 9.4g | 3% |
| Protein | 16.4g | 33% |
| Fat | 56.1g | 86% |
| Saturated Fat | 20.2g | 101% |
| Cholesterol | 232mg | 77% |
| Sodium | 610mg | 25% |
| Potassium | 191mg | 4% |
| Fiber | 0.4g | 2% |
| Sugar | 6.3g | 13% |
| Calcium | 25mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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