A succulent braised pork belly dish with a rich and sweet soy backbone.
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Lu Rou Fan, or Taiwanese braised pork rice, is a dish deeply rooted in Taiwan’s culinary identity and holds significance across diaspora communities in Malaysia, Singapore, and Taiwan.
Its origins trace back to rural Taiwan, where pork—a relatively affordable and accessible protein—was transformed into a hearty, flavorful topping for plain rice. The dish likely emerged from Hokkien culinary traditions brought to Taiwan by early settlers from China’s Fujian province.
Over time, it evolved into a quintessential comfort food, known for its simplicity yet rich flavor, achieved by slow-cooking minced or small chunks of pork belly with soy sauce, rice wine, sugar, fried shallots, and five-spice powder. It reflects Taiwan's resourcefulness, embodying the island's agricultural heritage and humble beginnings.
For Taiwanese immigrants in Malaysia and Singapore, Lu Rou Fan became a symbol of cultural nostalgia and connection. Many of these diaspora communities originated from waves of migration during the late 19th and early 20th centuries, as people sought opportunities in Southeast Asia.
The dish adapted to local tastes and ingredients while maintaining its core identity, often served alongside vibrant Malaysian sambals or Singaporean side dishes like achar (pickled vegetables). It resonates as a reminder of their Taiwanese roots amidst the multicultural landscapes of their new homes.
Today, Lu Rou Fan is celebrated as a staple in Taiwan’s culinary scene, served everywhere from bustling night markets to family dining tables and high-end restaurants.
It is often accompanied by pickled mustard greens, a soft-boiled soy-marinated egg, and fresh steamed rice, creating a perfectly balanced meal.
Variations now include healthier spins, like leaner pork cuts or plant-based alternatives, reflecting modern dietary trends.
Yet, its essential role as a comforting, nostalgic dish remains unshaken, bridging generations in Taiwan and diaspora communities alike.
Lu Rou Fan Recipe
Prep time 20 minutes | Cook time 1.5 hours | Serves 4
Ingredients
For the braised pork:
500g pork belly (skin on), chopped in 1 inch pieces
5 tablespoons vegetable oil
10 cloves garlic, finely chopped
6 small shallots, thinly sliced
5 shitake mushrooms, rehydrated and finely chopped
3 tablespoons light soy sauce
1.5 tablespoon dark soy sauce (for color)
2 tablespoons rice wine or Shaoxing wine
1.5 tablespoons brown sugar (preferably rock sugar, but white sugar works)
2 teaspoon five-spice powder
2 cups water or chicken stock
4 hard-boiled eggs (optional, for braising)
For serving:
White Rice
Pickled mustard greens
Fresh cilantro or scallions, chopped (for garnish)
Instructions
Prepare the pork: If using pork belly, chop it into pieces, leaving the fat on for flavor.
Fry the Shallots: Heat the vegetable oil in a large pan or wok over medium heat. Add the shallots and cook until golden and fragrant. Remove and set aside
Cook the pork: In a fresh wok or high rimmed saute pan add the pork , stirring frequently, until it browns and the fat starts to render (about 5-7 minutes). Add in garlic and saute for another 2 minutes.
Season and simmer: Add the light soy sauce, dark soy sauce, rice wine, sugar, and five-spice powder. Add in shitake mushrooms and the water that you used to rehydrate them. Stir well to coat the pork. Then pour in the water or chicken stock, ensuring the pork is just submerged. Bring the mixture to a boil, then reduce the heat to low. Simmer covered for 1 hour, stirring occasionally, until the sauce thickens and becomes glossy. If you’re using hard-boiled eggs, add them to the pot in the last 20 minutes to absorb the flavors. If the sauce is too loose, cook uncovered for another 20 minutes.
Assemble and serve:Scoop steamed white rice into bowls. Generously ladle the braised pork over the rice. Add half of a braised egg to each bowl (if using) and top with pickled mustard greens, cilantro, or scallions.
Enjoy your comforting bowl of Lu Rou Fan!
Are you interested in more flavors from South East Asia? Check out the recipes below
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!
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