Budget · Fast & Easy · Mains · One Dish Meals · Pork · Rice · Uncategorized

Lu Rou Fan 台湾卤肉饭 (Taiwanese Braised Pork Rice)


I have been eager to try this ever since i got my rice cooker as it has a simmer function. I am glad i finally got around to trying this iconic Taiwanese dish. The savoury and sweet sauce goes extremely well with the rice, and is definitely a comforting one dish meal. You may use pork belly like me, or use a good mix of fatty and lean mince.


  1. 300g pork belly, cut in chunks
  2. About 5 shallots, sliced
  3. 4 cloves garlic, chopped
  4. Sauce: 1/8 cup light soy sauce, 1/8 cup hua diao wine, 2tbsp thick dark soy sauce
  5. 2 star anise
  6. 2 cinnamon sticks
  7. 1/4 tsp five spice powder
  8. 1/4 cup rock sugar cubes
  9. Some water
  10. Hard boiled eggs
  11. Baby bak choy, blanched


  1. Add some oil in a hot wok, fry shallots until golden.
  2. Add in garlic and fry until fragrant. Add star anise and cinnamon sticks and fry briefly.
  3. Add pork belly and fry until lightly brown.
  4. Pour in sauces, five spice powder and rock sugar. Mix well.
  5. Add in some water until the gravy is slightly above the meat.
  6. Bring to boil, simmer for about 10 minutes.
  7. Add in eggs and simmer for a further 20 minutes until meat is tender.
  8. Serve pork, gravy and bak choy over steamed rice.

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