Taiwanese Lu Rou Fan (Braised Pork)

Taiwanese Lu Rou Fan (Braised Pork)



  • 1¬†lb¬†skin-on pork belly¬†(450g, cut into 1/2‚ÄĚ pieces)
  • 2¬†teaspoons¬†oil
  • 1/2¬†oz.¬†rock sugar¬†(14g, or about 2 1/2 teaspoons granulated sugar)
  • 1¬†small onion or a couple of shallots¬†(finely chopped)
  • 8¬†shiitake mushrooms¬†(cut into 1/2‚ÄĚ pieces)
  • 1/4¬†cup¬†shaoxing wine¬†(60 ml)
  • 3¬†tablespoons¬†light soy sauce¬†(45 ml)
  • 2¬†tablespoons¬†dark soy sauce¬†(30 ml)
  • 2¬†cups¬†water¬†(475 ml)
  • 4¬†hardboiled eggs¬†(peeled, optional)

For the spices (wrap everything in cheese cloth and tie with kitchen string):


  • Bring a medium pot of water to a boil, and blanch the chopped pork belly for 2 minutes. Drain and set aside.
  • Heat the oil in a wok over low heat, and add the sugar. Cook the sugar until it starts to melt and then add the onions. Turn up the heat to medium high and stir-fry the onions for a minute. Add the mushrooms and stir-fry for another couple minutes.
  • Add the blanched pork, shaoxing wine, light soy sauce, dark soy sauce and water. Stir and bring the mixture to a boil. Once boiling, add the spices (which should be tied in cheese cloth), along with the peeled hardboiled eggs and turn the heat to the lowest setting. Simmer for 1 1/2 hours, stirring occasionally to prevent sticking.
  • At this point the meat should be fall-apart tender. To finish the dish, remove the spice packet and turn up the heat to medium high to thicken the sauce, stirring occasionally. This process should take about 5-minutes. The sauce should be thick enough to coat a spoon, but there should still be plenty of it left. Serve over steamed white rice.