I finally nailed Lu Rou Fan with Braised Pork Belly, and the unexpected little tweak in the sauce turned the whole bowl into something you won’t stop thinking about.
I’m obsessed with Braised Pork Belly rice because it wrecks my plans to eat light. The pork is tender, the sauce salty and a little sweet, and it soaks into steamed rice until each spoonful is loud.
Taiwanese Food stalls do this with zero fuss and maximum flavor; I love the grit of street stalls and bright chaos of bowls passing by. And the yolk from 4 large eggs spilling into the sauce?
God. Raw, rich, and totally addictive.
It’s not pretty. It’s messy, loud, and exactly the kind of dinner I want right now every single time, honestly, yes.
Ingredients
- Pork belly: rich, silky pork that gives the dish its juicy, melt-in-your-mouth protein.
- Vegetable oil: keeps things from sticking and helps brown the pork nicely.
- Shallots or onion: sweet, caramel notes that make the sauce taste homey.
- Garlic: punchy, savory lift that smells irresistible while it cooks.
- Ginger: bright, slightly spicy warmth that cuts through the richness.
- Light soy sauce: salty backbone that seasons every bite evenly.
- Dark soy sauce: deep color and a touch of caramelized sweetness.
- Shaoxing wine: Basically adds a boozy, slightly nutty depth to the braise.
- Rock or brown sugar: balances salt with mellow sweetness and glossy sauce.
- Five spice powder: warm, aromatic notes that hint at Chinese home cooking.
- Star anise: sweet licorice note that smells cozy and comforting.
- Cinnamon stick: subtle woody warmth that rounds out the spices.
- Water or stock: makes the braise saucy and keeps the pork tender.
- Eggs: plus creamy, rich bites if you toss them into the sauce.
- Steamed rice: plain, pillowy rice to soak up all that sauce.
- Scallions: fresh, sharp green bite on top for contrast.
- Cilantro: optional herb brightness that cuts richness, if you like it.
- Sesame oil: finishing oil that adds nutty perfume to the dish.
- White pepper: a pinch for subtle heat without overwhelming the flavors.
Ingredient Quantities
- 1.25 to 1.5 lb (600 to 700 g) pork belly, skin removed or left on, cut into 1/2 inch cubes
- 2 tbsp vegetable oil
- 6 to 8 shallots, thinly sliced (or 1 large yellow onion, sliced)
- 4 cloves garlic, smashed and roughly chopped
- 1 thumb sized piece ginger, sliced thin
- 3 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 2 tbsp Shaoxing wine (or dry sherry)
- 1 to 2 tbsp rock sugar or 2 tbsp brown sugar, adjust to taste
- 1 tsp five spice powder
- 2 whole star anise
- 1 small cinnamon stick (about 2 inches)
- 1 to 1 1/2 cups water or low sodium chicken stock
- 4 large eggs, soft or hard boiled and peeled (optional but classic)
- Cooked steamed short grain rice, to serve
- 2 scallions, thinly sliced for garnish
- Small handful fresh cilantro leaves, for topping (optional)
- 1 tsp sesame oil, for finishing
- White pepper, a pinch to season
How to Make this
1. Parboil the eggs: place 4 eggs in a pot, cover with water, bring to a boil 7 minutes for soft yolks or 10 minutes for hard, plunge into ice water, peel and set aside.
2. Prep the pork: cut
1.25 to
1.5 lb pork belly (skin on or off) into half inch cubes, pat dry so it browns better.
3. Brown the pork: heat 2 tbsp vegetable oil in a heavy pot over medium high, add pork and cook until nicely browned and some fat renders, about 6 to 8 minutes. Remove most of the rendered fat if you want it less greasy but leave a bit for flavor.
4. Sofrito base: lower heat to medium, add 6 to 8 thinly sliced shallots (or one large sliced yellow onion), 4 smashed chopped garlic cloves and thin slices of a thumb sized piece of ginger. Cook until shallots are soft and lightly caramelized, about 6 minutes.
5. Deglaze and season: pour in 2 tbsp Shaoxing wine and scrape up browned bits, then stir in 3 tbsp light soy sauce, 2 tbsp dark soy sauce, 1 to 2 tbsp rock sugar or 2 tbsp brown sugar, 1 tsp five spice powder, 2 whole star anise and a small cinnamon stick.
6. Simmer gently: add 1 to 1 1/2 cups water or low sodium chicken stock to barely cover the pork, bring to a simmer, then lower to gentle simmer, cover partially and cook 45 to 60 minutes until pork is meltingly tender, stirring occasionally and skimming foam if needed.
7. Finish the sauce: when pork is tender, remove lid and turn heat up a bit to reduce sauce to a glossy, slightly thickened consistency. Taste and adjust sweetness or salt, add a pinch of white pepper. Stir in 1 tsp sesame oil at the end for aroma.
8. Warm the eggs in sauce: nestle peeled eggs into the braise for the last 5 minutes to soak up color and flavor if you like them classic.
9. Serve: spoon steamed short grain rice into bowls, mound braised pork and sauce over rice, top with eggs, scatter thinly sliced scallions and a small handful of fresh cilantro leaves. Enjoy warm.
Equipment Needed
1. Heavy pot or Dutch oven for browning and braising
2. Large pot for parboiling eggs and a bowl for an ice bath
3. Sharp chef’s knife and cutting board for the pork, shallots and ginger
4. Slotted spoon or tongs to turn and remove the pork pieces
5. Wooden spoon or heatproof spatula for stirring and scraping the fond
6. Measuring spoons and a tablespoon measure for sauces and spices
7. Small strainer or ladle to skim foam and serve sauce
8. Rice cooker or medium saucepan for steaming short grain rice
FAQ
TAIWANESE BRAISED PORK BELLY RICE Recipe Substitutions and Variations
- Pork belly: use pork shoulder or butt cut into cubes for a leaner, cheaper option, or bone in chicken thighs if you want it lighter. Cooking time may change a bit, but it still gets tender and tasty.
- Shaoxing wine: swap with dry sherry, mirin, or a splash of rice vinegar mixed with a little apple juice if you need non alcohol. Mirin is sweeter so cut back on added sugar.
- Rock sugar: replace with brown sugar, honey, or even maple syrup. Start with a little less if using honey or syrup cause they’re sweeter and liquid.
- Light soy sauce: use regular (all purpose) soy sauce plus a splash of water to reduce salt, or use tamari for gluten free. If you only have dark soy, thin it with water and taste as you go.
Pro Tips
1. Brown in batches, dont crowd the pan — you want good caramelization on the pork; if you crowd it, the meat will steam and wont get that deep flavor. (If too much fat renders, spoon out most but leave a little for taste.)
2. Use a mix of water and chicken stock for the braise, not only water. The extra collagen and flavor in stock gives a richer sauce without extra salt, and you can always reduce it to concentrate taste.
3. Rock sugar or brown sugar? Start with the lower amount, then adjust near the end after reducing the sauce. Sugar balances soy and spice, but its easier to add more later than yank out sweetness thats too strong.
4. Toast the whole spices quickly in a dry pan before adding them to the pot. A quick 30 second toast wakes up their oils and makes the braise smell way better, but dont burn them or they’ll turn bitter.
TAIWANESE BRAISED PORK BELLY RICE Recipe
I finally nailed Lu Rou Fan with Braised Pork Belly, and the unexpected little tweak in the sauce turned the whole bowl into something you won't stop thinking about.
4
servings
1023
kcal
Equipment: 1. Heavy pot or Dutch oven for browning and braising
2. Large pot for parboiling eggs and a bowl for an ice bath
3. Sharp chef’s knife and cutting board for the pork, shallots and ginger
4. Slotted spoon or tongs to turn and remove the pork pieces
5. Wooden spoon or heatproof spatula for stirring and scraping the fond
6. Measuring spoons and a tablespoon measure for sauces and spices
7. Small strainer or ladle to skim foam and serve sauce
8. Rice cooker or medium saucepan for steaming short grain rice
Ingredients
-
1.25 to 1.5 lb (600 to 700 g) pork belly, skin removed or left on, cut into 1/2 inch cubes
-
2 tbsp vegetable oil
-
6 to 8 shallots, thinly sliced (or 1 large yellow onion, sliced)
-
4 cloves garlic, smashed and roughly chopped
-
1 thumb sized piece ginger, sliced thin
-
3 tbsp light soy sauce
-
2 tbsp dark soy sauce
-
2 tbsp Shaoxing wine (or dry sherry)
-
1 to 2 tbsp rock sugar or 2 tbsp brown sugar, adjust to taste
-
1 tsp five spice powder
-
2 whole star anise
-
1 small cinnamon stick (about 2 inches)
-
1 to 1 1/2 cups water or low sodium chicken stock
-
4 large eggs, soft or hard boiled and peeled (optional but classic)
-
Cooked steamed short grain rice, to serve
-
2 scallions, thinly sliced for garnish
-
Small handful fresh cilantro leaves, for topping (optional)
-
1 tsp sesame oil, for finishing
-
White pepper, a pinch to season
Directions
- Parboil the eggs: place 4 eggs in a pot, cover with water, bring to a boil 7 minutes for soft yolks or 10 minutes for hard, plunge into ice water, peel and set aside.
- Prep the pork: cut
- 25 to
- 5 lb pork belly (skin on or off) into half inch cubes, pat dry so it browns better.
- Brown the pork: heat 2 tbsp vegetable oil in a heavy pot over medium high, add pork and cook until nicely browned and some fat renders, about 6 to 8 minutes. Remove most of the rendered fat if you want it less greasy but leave a bit for flavor.
- Sofrito base: lower heat to medium, add 6 to 8 thinly sliced shallots (or one large sliced yellow onion), 4 smashed chopped garlic cloves and thin slices of a thumb sized piece of ginger. Cook until shallots are soft and lightly caramelized, about 6 minutes.
- Deglaze and season: pour in 2 tbsp Shaoxing wine and scrape up browned bits, then stir in 3 tbsp light soy sauce, 2 tbsp dark soy sauce, 1 to 2 tbsp rock sugar or 2 tbsp brown sugar, 1 tsp five spice powder, 2 whole star anise and a small cinnamon stick.
- Simmer gently: add 1 to 1 1/2 cups water or low sodium chicken stock to barely cover the pork, bring to a simmer, then lower to gentle simmer, cover partially and cook 45 to 60 minutes until pork is meltingly tender, stirring occasionally and skimming foam if needed.
- Finish the sauce: when pork is tender, remove lid and turn heat up a bit to reduce sauce to a glossy, slightly thickened consistency. Taste and adjust sweetness or salt, add a pinch of white pepper. Stir in 1 tsp sesame oil at the end for aroma.
- Warm the eggs in sauce: nestle peeled eggs into the braise for the last 5 minutes to soak up color and flavor if you like them classic.
- Serve: spoon steamed short grain rice into bowls, mound braised pork and sauce over rice, top with eggs, scatter thinly sliced scallions and a small handful of fresh cilantro leaves. Enjoy warm.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 384g
- Total number of serves: 4
- Calories: 1023kcal
- Fat: 97g
- Saturated Fat: 33g
- Trans Fat: 0.3g
- Polyunsaturated: 14.5g
- Monounsaturated: 39g
- Cholesterol: 298mg
- Sodium: 1200mg
- Potassium: 440mg
- Carbohydrates: 10.5g
- Fiber: 0.8g
- Sugar: 6g
- Protein: 22g
- Vitamin A: 520IU
- Vitamin C: 2.5mg
- Calcium: 87mg
- Iron: 2.5mg
