Taiwanese Braised Pork Rice (Lu Rou Fan)

Why You’ll Love This Recipe

• Deep, classic Taiwanese flavors: soy, five-spice, caramelized shallots, and Shaoxing wine.
• Spoonable, glossy pork ragu that hugs every grain of rice.
• Soft soy eggs and tangy pickles add richness, snap, and balance.
• Mostly hands-off simmer; even better the next day.

Grocery List

• Produce: Shallots, garlic, ginger, scallions, cilantro (optional), cucumbers (if making quick pickles)
• Dairy: None
• Pantry: Pork belly, white rice, light soy sauce, dark soy sauce, Shaoxing wine, rock or brown sugar, Chinese five-spice, star anise, white pepper, dried shiitake mushrooms, neutral oil, chicken stock or water, pickled mustard greens (or rice vinegar for quick pickles)

Full Ingredients

Pork Belly Braise

• 2 lb (900 g) pork belly, skin-on if possible, cut into 1/4-inch dice
• 1 tbsp neutral oil
• 12 oz (340 g) shallots, thinly sliced
• 6 garlic cloves, minced
• 1-inch piece fresh ginger, thinly sliced
• 4 dried shiitake mushrooms, soaked in 1 cup hot water 15–20 min, then finely chopped
• 1/3 cup (80 ml) light soy sauce
• 1 1/2 tbsp (22 ml) dark soy sauce
• 1/4 cup (60 ml) Shaoxing wine
• 2 tbsp rock sugar or packed light brown sugar
• 1 tsp Chinese five-spice powder
• 2 whole star anise (plus 1 small cinnamon stick, optional)
• 1 cup (240 ml) reserved shiitake soaking liquid (strain out grit) + 1 cup (240 ml) unsalted chicken stock or water
• 1/2 tsp ground white pepper, plus more to taste
• Optional: 1 tsp cornstarch mixed with 2 tsp cold water (only if you want a thicker glaze)

Soft Soy Eggs

• 6 large eggs
• 1/3 cup (80 ml) light soy sauce
• 2/3 cup (160 ml) water
• 1 tsp dark soy sauce (for color)
• 1 tbsp sugar
• 1 tbsp Shaoxing wine or rice vinegar
• 1 star anise

For Serving

• 6 cups cooked white rice (about 2 cups uncooked short-grain or jasmine)
• 1 cup chopped pickled mustard greens (suan cai) or quick cucumber pickles
• 2 scallions, thinly sliced
• Fresh cilantro sprigs (optional)
• Fried shallots and chili oil (optional)

Quick Cucumber Pickles (Optional)

• 2 small cucumbers, thinly sliced
• 1/2 tsp kosher salt
• 2 tsp sugar
• 2 tbsp rice vinegar

Step-by-Step Instructions

Step 1: Prep aromatics, mushrooms, and pork

Soak dried shiitakes in 1 cup hot water for 15–20 minutes, then finely chop and strain the soaking liquid to remove any grit—reserve the liquid. Dice pork belly into 1/4-inch cubes (freezing it for 15 minutes first makes clean cuts easier). Thinly slice the shallots, mince the garlic, and slice the ginger. If making quick cucumber pickles, toss cucumbers with salt and sugar in a small bowl, let sit 10 minutes, then stir in rice vinegar and chill until serving.

Step 2: Make jammy soy eggs

Bring a medium pot of water to a rolling boil. Gently lower in the eggs and cook exactly 7 minutes for jammy centers. Transfer to an ice bath for 5 minutes, then peel. In a small saucepan, combine 1/3 cup soy sauce, 2/3 cup water, 1 tsp dark soy, 1 tbsp sugar, 1 tbsp Shaoxing or rice vinegar, and 1 star anise. Simmer 2 minutes, then cool 5 minutes. Add peeled eggs and marinate 30–60 minutes at room temperature (swirl occasionally). Keep marinating in the fridge up to 24 hours for deeper color.

Step 3: Caramelize the shallots

In a heavy pot or Dutch oven over medium-low heat, warm 1 tbsp neutral oil. Add sliced shallots and a pinch of salt. Cook, stirring occasionally, until deep golden and sweet, 12–15 minutes. Scoop out about 1/4 cup for garnish if you like; leave the rest in the pot.

Step 4: Render and brown the pork; caramelize sugar

Increase heat to medium. Add the diced pork belly to the pot. Cook, stirring occasionally, until the fat renders and the edges brown, 6–8 minutes. Sprinkle in 2 tbsp rock or brown sugar and stir until it melts and lightly caramelizes on the pork, 1–2 minutes. This adds a glossy mahogany color and subtle sweetness.

Step 5: Build the braise

Add the garlic, ginger, five-spice, and star anise (plus cinnamon stick if using). Cook until fragrant, about 30 seconds. Pour in the Shaoxing wine to deglaze, scraping up browned bits. Add light soy, dark soy, chopped shiitakes, the strained shiitake liquid, and enough stock or water to bring the total liquid to 2 cups. Bring to a simmer over medium heat, then reduce to low for a gentle simmer (barely bubbling).

Step 6: Simmer low and slow

Simmer partially covered for 75–90 minutes, stirring every 15 minutes, until the pork is very tender and the liquid has reduced to a spoonable, glossy ragu. Skim excess fat if desired (leave some for silkiness). If you prefer a thicker sauce, stir in the cornstarch slurry and simmer 1–2 minutes. Season with white pepper and more soy or water to taste. Remove star anise (and cinnamon).

Step 7: Assemble bowls

Scoop hot rice into bowls. Ladle the braised pork over the top, making sure each serving gets plenty of sauce. Halve the soy eggs and nestle on the side. Add pickled mustard greens or the quick cucumbers, scatter sliced scallions and reserved crispy shallots, and finish with a drizzle of chili oil if you like. Serve immediately.

Pro Tips

• For clean, even dice, chill pork belly in the freezer for 15 minutes before cutting.
• Skin-on belly yields extra body and sheen; if using skinless, simmer uncovered a bit longer to reduce.
• Shiitake soaking liquid adds deep umami—just strain out sediment.
• Keep the simmer gentle; a low bubble prevents tough meat and keeps the sauce glossy.
• The braise tastes even better the next day as flavors meld; skim chilled fat to adjust richness.

Variations

• Pressure cooker: Use Sauté to brown aromatics and pork, then pressure cook on High for 25 minutes; natural release 10 minutes. Reduce on Sauté to finish.
• Lean and hearty: Use 1 lb pork belly + 1 lb pork shoulder or add extra shiitakes for a lighter but still silky ragu.
• Classic add-ins: Braise tofu puffs or hard-cooked eggs directly in the pot during the last 30 minutes.

Storage & Make-Ahead

Refrigerate the braise in a sealed container up to 4 days or freeze up to 3 months. Reheat gently over low heat with a splash of water until loosened and steamy. Soy eggs keep 3–4 days in their marinade (refrigerated). Cook rice fresh, or freeze portions of cooked rice and reheat covered in the microwave with a few drops of water.

Nutrition (per serving)

Approximate for 1 bowl with 1 cup cooked rice and half a soy egg: 820 calories; 45 g fat; 55 g carbohydrates; 29 g protein; 2 g fiber; 1500 mg sodium. Values will vary with trimming, reduction level, and toppings.