Taiwanese Braised Pork Rice (Lou Fan) is a saucy, deeply flavored dish of skin-on pork belly simmered with soy sauce, star anise, and rock sugar until tender. The rich, umami-forward braising liquid clings to fluffy white rice for authentic Taiwanese comfort food.
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Chop up pork belly in 1 inch small pieces.
Prepare your aromatics. Chop your onion and peel your garlic. Set aside star anise, bay leaves, sliced ginger, and cinnamon (You can place them in a spice bag if you have one!).
Heat pot on medium-high heat. Fry pork belly for 10 minutes.
Next, add your rock sugar, onion, garlic, star anise, bay leaves, sliced ginger, cinnamon in the pork belly and fry for 5-10 minutes (on medium heat). Continue stirring.
Add salt, shaoxing cooking wine**, dark soy sauce, low sodium soy sauce, boiling water and 5 spice powder. Make sure you scrape the bottom to get all the good bits.
Turn heat to high for 10 minutes uncovered. Then, turn heat to low for 35-45 minutes covered.
Skim oil and take out star anise, bay leaves, sliced ginger and cinnamon stick. Add in your boiled eggs now(optional).
Serve braised pork belly over rice and greens like bok choy!
Store cooled braise in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat with a splash of water or broth; flavor improves overnight.
Yes, pork shoulder works but will be leaner with less collagen. The texture will be less silky. Skin-on belly gives the best authentic result and richer sauce.
Use dry sherry, dry white wine, or omit entirely if needed. Shaoxing adds subtle sweetness and body; substitutes will shift flavor slightly.
After 35–45 minutes on low heat covered, the pork should be very tender and easily break apart with a spoon. If still firm, simmer another 10–15 minutes.
Yes. Braise fully, cool, refrigerate up to 3 days, then reheat gently on low heat, adding a splash of water if needed. Flavor deepens overnight.
No, it centers on pork belly. Vegetarian versions exist but require entirely different ingredients and technique.
