📝 About This Recipe
Lu Rou Fan is the ultimate Taiwanese comfort food, featuring succulent pork belly hand-cut into small batons and slow-braised in a deeply aromatic soy-based master stock. The magic lies in the combination of rendered pork fat, fragrant fried shallots, and the warm hum of five-spice powder, all coming together to create a glossy, gelatinous sauce that clings perfectly to steamed rice. This dish is a masterclass in patience and balance, delivering a rich, savory-sweet profile that defines the street food culture of Taipei.
🥗 Ingredients
The Pork and Aromatics
- 2 lbs Pork Belly (skin-on, cut into 1/4-inch thick small strips or batons)
- 1/2 cup Fried Shallots (store-bought or homemade, essential for the authentic flavor)
- 5 cloves Garlic (minced)
- 1 inch piece Ginger (sliced into thin coins)
- 1 tablespoon Cooking Oil (neutral oil like canola or grapeseed)
The Braising Liquid (Master Stock)
- 1/2 cup Light Soy Sauce (for saltiness and depth)
- 2 tablespoons Dark Soy Sauce (primarily for that rich, dark mahogany color)
- 1/4 cup Shaoxing Rice Wine (to cut through the richness of the pork)
- 1.5 ounces Rock Sugar (or 3 tbsp brown sugar; provides a glossy sheen)
- 1 teaspoon Five-Spice Powder (high quality is best)
- 1/2 teaspoon White Pepper (ground)
- 2 whole Star Anise (optional, for extra aroma)
- 3-4 cups Water or Pork Stock (enough to fully submerge the pork)
The Accompaniments
- 4-6 pieces Hard-Boiled Eggs (peeled)
- 3 cups Short-Grain White Rice (steamed and hot)
- 4-6 slices Pickled Daikon Radish (yellow takuan style for garnish)
- 1 small bunch Cilantro (for garnish)
👨🍳 Instructions
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1
Blanch the pork belly: Place the pork strips in a pot of cold water. Bring to a boil for 2-3 minutes to remove impurities. Drain and rinse the pork under cold water, then set aside.
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2
In a heavy-bottomed pot or Dutch oven, heat 1 tablespoon of oil over medium heat. Add the blanched pork belly and stir-fry until the fat begins to render and the edges turn slightly golden.
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3
Add the minced garlic and ginger slices to the pot. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
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4
Stir in the fried shallots and five-spice powder. The shallots act as a thickener and provide the signature 'old-school' Taiwanese aroma.
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5
Add the rock sugar and stir until it begins to melt and coat the pork. This 'sugar-coating' step ensures a beautiful glaze.
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6
Deglaze the pot with Shaoxing rice wine, scraping up any browned bits from the bottom. Add the light soy sauce and dark soy sauce, stirring well to combine.
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7
Pour in the water or pork stock until the pork is submerged by at least an inch. Add the star anise and white pepper.
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8
Bring the liquid to a boil, then immediately reduce the heat to low. Cover with a lid, leaving a tiny crack for steam to escape.
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9
Simmer gently for 45 minutes. The low heat is crucial for breaking down the collagen without toughening the meat.
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10
After 45 minutes, carefully add the peeled hard-boiled eggs into the braising liquid. Ensure they are partially submerged so they soak up the color and flavor.
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11
Continue to simmer for another 45 to 60 minutes. The sauce should reduce until it is thick, glossy, and slightly sticky.
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12
Taste the sauce. If it's too salty, add a splash of water; if it needs more depth, a pinch more sugar or soy sauce. Remove the ginger slices and star anise before serving.
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13
To serve, fluff your steamed rice and place it in a bowl. Generously ladle the pork and plenty of sauce over the rice. Place a braised egg (cut in half) and a slice of pickled daikon on top, then garnish with fresh cilantro.
💡 Chef's Tips
Hand-cutting the pork into small strips rather than using ground pork provides a much better texture and mouthfeel. Don't skip the dark soy sauce; it is the only way to achieve the deep, mahogany color characteristic of authentic Lu Rou Fan. If you have time, make this a day in advance; the flavors deepen significantly overnight in the refrigerator. Use rock sugar instead of granulated sugar if possible, as it provides a cleaner sweetness and a superior glossy finish to the sauce. Watch the heat carefully; if the liquid reduces too quickly, add a bit more water to keep the pork tender and submerged.
🍽️ Serving Suggestions
Serve with a side of blanched bok choy or A-choy drizzled with garlic oil to balance the richness. A cold glass of Oolong tea or a crisp Taiwanese lager pairs perfectly with the savory spices. Add a spoonful of chili oil or crispy chili crisp on top if you prefer a spicy kick. Pair with a simple ginger and clam soup for a traditional Taiwanese set-meal experience. Serve alongside 'Lu Dou' (braised firm tofu) which can be cooked in the same master stock.