Lu Rou Fan is a beloved Taiwanese dish featuring tender, caramelized pork belly braised in a savory-sweet sauce of soy, Shaoxing wine, and five-spice, served over steamed rice with a soft egg. It's a street-food staple that delivers complex flavor with straightforward home cooking.
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Heat 1 tablespoon of oil in a wok or heavy bottomed pot over medium high heat. Add the pork belly strips and fry until browned. Add the garlic and sugar to the pork and sauté until the sugar has melted.
Add soy sauce, dark soy sauce, Shaoxing wine, five spice powder, white pepper, shiitake mushrooms, fried shallots, and peeled hard boiled eggs if using. Add water until the meat is fully covered and bring to a boil.
Once the liquid comes to a boil, partially cover with the lid and turn the heat to medium low. Simmer for 1-1.5 hours or until the pork is fork tender and the braising liquid has thickened. If the braising liquid is still loose but the pork is tender, uncover the pot and turn the heat up to high and let the sauce further reduce, stirring occasionally to prevent burning (be careful towards the end because the sauce will scorch quickly once reduced)
Serve with freshly steamed rice, egg, and garnish with cilantro. Enjoy!
Store braised pork in its sauce in an airtight container for up to 3 days in the refrigerator. Reheat gently on the stovetop over medium heat, stirring occasionally, until warmed through. Freezes for up to 1 month.
Yes, pork shoulder will work but won't have the same richness. It will cook slightly faster (check tenderness at 35-40 minutes). Pork belly is preferred for its fat content and texture.
The pork should be fork-tender and easily pulled apart after 45-50 minutes on medium heat. If it still resists, continue simmering in 5-minute intervals.
Dark soy sauce is thicker, slightly sweeter, and adds deeper color and umami. Regular soy sauce is thinner and saltier. Both are needed here for balanced flavor.
Yes. Braise the pork fully, cool, and refrigerate in the sauce for up to 3 days. Reheat gently on the stovetop over medium heat until warmed through.
Use dry sherry or mirin as a 1:1 swap. Avoid cooking wine with added salt. Shaoxing wine adds a subtle depth that's traditional.
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