Can I use a different cut of pork instead of pork belly?

Pork belly is essential for this dish—the fat renders into the sauce and creates the signature melt-in-your-mouth texture. Leaner cuts will not deliver the same result.

What is shaoxing wine and can I substitute it?

Shaoxing wine is a Chinese cooking wine that adds depth and sweetness. Dry sherry is an acceptable substitute for similar flavor.

How do I know when the pork is done braising?

The pork should be fork-tender and easily breakable after 1.5–2 hours of simmering. A skewer should pierce the meat with no resistance.

Can I make lu rou fan ahead of time?

Yes. Braise the pork 1–2 days ahead and store in the refrigerator in its braising liquid. Reheat gently on the stovetop before serving over fresh rice.

What role do the braised eggs play?

Hard-boiled eggs are cooked in the same braising liquid, absorbing the savory-sweet flavors and adding richness and texture to each bowl.

Lu Rou Fan (Taiwanese Braised Pork Rice)

Name: Lu Rou Fan (Taiwanese Braised Pork Rice)
Prep time: 20 min
Cook time: 3 h 15 min
Total time: 3 h 35 min
Yield: 12 servings
Cuisine: Taiwanese
Ingredients: 1 kg / 2 pounds pork belly; 10 eggs; 4 cloves garlic (minced); 3 cm / 1inch fresh ginger (minced (note 1)); 3 shallots (finely sliced); 2 tbsp soy sauce; 2 tbsp dark soy sauce; ¼ cup shaoxing wine (substitute: dry sherry ); 1 tbsp brown sugar (substitute: rock or white sugar); ¼ tsp white pepper; 2 tbsp neutral tasting oil (eg. sunflower oil); 2 cups chicken stock (or water); 2 star anise; ½ tsp fennel seeds; 1 stick cinnamon bark; 2 dried bay leaves

1

Place spices into a muslin spice bag (or reusable ones). Ensure spices are locked in.

2

Rinse pork belly under the tap with cold water then submerge in a large pot of cold water. Ensure there is enough water to cover the entire pork belly. Bring up to boil over the stove at high heat. Off-white foam/scum will float to the top of the pot. These are impurities. Once boiling, carefully discard the water and wash the pork under the tap.

3

Pat the pork belly dry with paper towels. With a sharp knife, thinly slice the pork to about 1cm (just under ½ inch) thick then dice. See the image in the post above for reference. (note 3)

4

In a wok or medium-sized pan, fry shallots with oil at medium heat until deep golden. Remove half of the fried shallots into a bowl and set aside for later.

5

Add garlic and ginger into the pan, stir fry until aromatic then add diced pork. Stir fry on high heat for about 3 minutes. Deglaze with shaoxing wine and cook for a further minute.

6

Transfer the pork mixture to a heavy-based pot with a lid. I used a cast-iron pot. Add soy sauce, dark soy sauce, white pepper, sugar, water/stock and spice bag.

7

Bring up to boil then reduce heat to low (as low as your stove can get). Lid on and cook for 2½ hours.

8

Whilst the pork is braising, boil and peel eggs.

9

After 2½ hours of braising, mix in boiled eggs and braise on low heat with the lid on for a further 30 minutes. With 10 minutes left to go, turn the eggs for even colouring/seasoning and mix in reserved fried shallots.

10

Remove spice bag just before serving.

11

Scoop a ladle or two into a bowl of rice with an egg, some Asian greens and (optional) pickled radish.