Taiwanese Braised Pork Over Rice (Lu Rou Fan)

Taiwanese comfort food at its best. Melt in the mouth pork braised in a gorgeous thick sweet & savory sauce. So addictive you can’t stop eating.

Taiwanese comfort food at its best. Melt in the mouth pork braised in a gorgeous thick sweet & savory sauce. So addictive you can't stop eating.

Thank goodness we humans require three times of daily food consumption. I mean can you imagine just eating breakfast and you’re done for the day. That would suck. Really bad. Although I wished it was really six times a day, I’ll accept three.

A friend once told me that he wished he didn’t have to eat. He finds eating a burden and a waste of time. I was bewildered. Beyond belief. Here I was wishing I could eat more and there he was.. not wanting to eat. If only I could transfer his ‘eating time’ to me. How awesome would that be? I don’t know how he would survive. He’d probably die but that’s not important. What’s important is that I get to eat.

Taiwanese comfort food at its best. Melt in the mouth pork braised in a gorgeous thick sweet & savory sauce. So addictive you can't stop eating.Taiwanese comfort food at its best. Melt in the mouth pork braised in a gorgeous thick sweet & savory sauce. So addictive you can't stop eating.

My first meal in Taiwan was horrendous? A tragedy, really.

If humans only needed one meal a day, it would have taken me days to meet ‘Lu Rou Fan’. Yes, days are considered long for me. This dish is superbly sinful indeed. You know how when you want to take your second helping of something so delicious, your mind blares a warning saying ‘NOOOOOOoo, you shouldn’t’ while your heart beats out of your chest and yells ‘Yes, yes, you should’ and your hand seem to have a mind of its own moving itself to go for seconds and thirds and fourths.


Taiwanese comfort food at its best. Melt in the mouth pork braised in a gorgeous thick sweet & savory sauce. So addictive you can't stop eating.

Guys, meet Taiwanese Braised Pork over Rice. Gorgeous, thick sweet and savory sauce with melt in the mouth pork as a result of sizzling fragrant pork belly that was slowly braised in soy sauce, five spice powder, fried shallots and fried garlic. So addictive. Oh, did I mention the slowly infused braised in that very same awesome sauce eggs? *faints

Taiwanese comfort food at its best. Melt in the mouth pork braised in a gorgeous thick sweet & savory sauce. So addictive you can't stop eating.

PS: Mr. V (a 100% pure Taiwanese breed) said this upon his first bite… “Omg, this is so Taiwan”. I take it as a compliment. That and the fact that he can eat this for lunch every day for next week or two. Seriously.

Love Taiwanese food? How about some Taiwanese Beef Stuffed Scallion Pancake. Crispy flaky chewy scallion pancake, fresh crunchy cucumber & a warm melt in the mouth tender beef with a sweet & savory sauce all throughout.

Taiwan Beef Stuffed Scallion Pancake

Also, if you haven’t already, check out my last post Hokkaido Milk Rolls. This Hokkaido Milk Rolls will be the last dinner rolls recipe you’ll ever need. Amazingly soft, light & fluffy. I guarantee.

Hokkaido Milk Rolls

If you like what you see, don’t forget to subscribe and follow me on Instagram, Facebook, Pinterest or Twitter to get the latest post updates. See you there!


Taiwanese Braised Pork Over Rice (Lu Rou Fan)
Taiwanese comfort food at its best. Melt in the mouth pork braised in a gorgeous thick sweet & savory sauce. So addictive you can't stop eating.
Recipe type: Entree
Cuisine: Taiwanese
Serves: 8
  • 1 tbs shallot oil or lard
  • 2 lb pork belly, thinly sliced or diced
  • 1 lb ground pork (best if it's 60/40)
  • 2 tbs thick caramel sauce (optional, for color)
  • ¾ - 1 cup light soy sauce (see notes 1)
  • 3½ tbs sugar
  • ¼ tsp five-spice powder
  • ¾ tsp white pepper
  • 1 cup fried shallots
  • ¼ cup fried garlic
  • 8 hard boiled eggs, peeled and poke some holes on the surface
  • 4 cups water
  1. Over high heat, add the shallot oil or lard to a wok or a large saucepan. When the oil is hot, add the pork belly and the ground pork in. They will sizzle and the fats will start to render.
  2. Once meat is no longer pink, turn the heat to medium high, add the thick caramel sauce, soy sauce, sugar, five spice powder and white pepper. Give it a quick stir and let the pork absorb the sauce. Let this magic go on for a couple of minutes.
  3. Add the fried shallots and fried garlic. Continue to fry. The fried shallots and garlic will start to absorb the sauce too. After a couple minutes, add the water, turn the heat to high and bring the liquid to a boil.
  4. Once boiled, add the hard boiled eggs, turn the heat to low and simmer covered for 1½ hours. Uncover and let simmer for another 30 minutes.
  5. Gently push the oil aside and see the consistency of the sauce. If you like it thicker, simmer uncovered longer. Once you're happy with the consistency, taste the sauce. Some people like their rice with more sauce (so ensure the sauce isn't too salty) while others like their rice with less sauce (ensure the sauce is salty). To increase seasoning, add soy sauce, sugar, white pepper, five spice powder or fried shallots. This dish is savory but is slightly sweet as well. If by any chance you want to dilute the sauce, add hot water. You can choose to skim half, all or none of the oil. Best to refrigerate it for easy removal of oil plus this is best eaten the next day. You can make a large batch, freeze and consume in the future too.
1. Different brands of soy sauce have different levels of sodium. Start with ¾ cup and add more in step 4 according to your taste.

2. If you're wondering what the 1 tbs oil is for when we're frying pork belly (which already has plenty fat)? It is to jump start the rendering process.

3. Too much fat? YES. The beauty of this dish is that the pork is cooked in the sauce and all that fat. You can always skim the fat out later. What to do with the skimmed fat? Taiwanese chicken rice, stir-fried vegetable, congee or soups.

4. Not only can you enjoy this pork with rice or noodles, you can even use it to enhance other dishes such as steamed tofu or stir-fried vegetables.


36 Responses

  1. Norma

    I want to try your braised pork but I don’t know what the caramel sauce is, I don’t think it is what I put on ice cream. The link for it does not go anywhere. will you please tell me how to make it . Thank you Norma

    • AiPing

      Hi Norma. So sorry about the link. It has become a dead link. I’ll fix it. Thick caramel sauce is a thick black sauce that has no taste. It’s used for color in Malaysian cooking. If you have an Asian grocery store near you, look out for something called kecap manis. It’s a great substitute for this. Kecap manis is slightly on the sweet side so you might want to decrease the amount of sugar. Hope this helps.

  2. Joleen @ Joleen Cuisine

    AI PING! HI sorry I’m just a little too excited that I stumbled upon your blog today because I’m falling in love with all of these recipes. Brings back such good memories of my grandma’s meals. Just by looking at this, it looks so Taiwan!! 😉

    • AiPing

      Haha. I’m sooo happy you’re excited as that makes me excited too. Where are you originally from?

  3. Stephanie

    AiPing, this is the first of your recipes that I am test driving (eating 🙂 I love anything Asian inspired. I’m simmering this as I write and the house smells delicious. I have a household of pork belly skeptics and I’m thinking this will be a turning point for them. I’ve followed this recipe to a “T”, although I couldn’t get enough of the pork belly at my supermarket so I had to cut up two pork chops to round that off…the way it is smelling right now tells me it’s going to work out. LATER….
    It worked out wonderfully and how good was that…swoon!! I’m going to be all over your website now…THANK YOU!

    • AiPing

      Oh Stephanie. You just made my day! I’m so happy that you love this recipe. Thanks you for trying it and then coming back to share your experience. It means a lot. My hubby is a pork belly skeptic too (nay, a hater really). But he eats this… and only this. 🙂 I wonder if the hearts of the skeptics in your household changed.

  4. Lokness @ The Missing Lokness

    It is truly a bowl of comfort! I went to Taiwan once when I was in middle school. I was too young to remember anything. But when I first got to the States, I have made a few Taiwanese friends. They brought me to try Lu Rou Fan, minced pork rice and pig’s blood cake. Everything was GREAT! I really miss that. I need to bring those flavors home. Trying it soon! 😉

  5. Ramona W

    Wow! This sounds delicious! I would gobble this bowl right up and want another helping of it… it looks too good to eat only once! 🙂

  6. jacquee | i sugar coat it!

    You make pork belly look so GOOD! I have had it a couple different ways and was left disappointed on both occasions. I think this may very well be my pork belly game changer!

    • AiPing

      Awwwwww I’m so sad that you were left disappointed by pork belly. What happened? If you want to try another pork belly recipe, I have one called pork belly mantou (steamed buns). Those are simply fantastic too.

  7. Tracy | Baking Mischief

    This looks so amazing and THOSE EGGS are beautiful! I’ve never made pork belly before, but I keep seeing all of these delicious looking recipes using it. I think I’m going to have to give it a try!

  8. swayam

    Ok.. lady u r making me drool at 1:30 am!! This looks seriously delicious, as do all your pics. Beautiful!

    • AiPing

      Lol what on earth were you doing up looking at food pictures at 1:30am? That’s pure torture!

  9. Diane

    Pork is a favorite in our house. We would love this dish. We always have a lot of eggs around so this is a dish I am going to make! Thanks!

  10. Boastful Food

    Ghaaaaahhhh!!! Stop it! This sounds insanely delicious. I’d bathe in that sauce, too bad my man’s a vegetarian:) And those eggs! GET OUT! Next dinner party, this recipe’s on the menu.

  11. Derek

    The queen of pork strikes again! My gawd, this looks spectacular as always. Love what you did with the eggs and let’s talk about shallot oil for sec? Never heard of it – you’re always teaching me something new from Hollywood.

    • AiPing

      Lol. Queen of pork. Not too sure if I like that. Queen of fried chicken, now that I like. Anyway, if you click on the link on the ingredients, you’ll be able to read more on shallot oil. In short, shallot oil is oil from frying sliced shallots. That oil is like the god of oil…. next to lard… and garlic oil… and ginger oil. 🙂

  12. Shihoko

    OMG this looks so yummy, the food to die for! I love sweet soy sauce flavour and it is good that I can have a lot of protein too. This is must to try 😀

    • AiPing

      It is really yummy for a Malaysian me to say so. 🙂 I never thought of this as protein… just a lot of pork belly into my tummy!!!

    • AiPing

      Meat over rice dishes are the best! Well, so is fried chicken… but that’s for another day. 🙂