Lu Rou Fan (Braised Pork Rice Bowl)
Lu rou fan is one of Taiwan's most beloved comfort foods, but it has a strong following in Japan too. Japanese people discovered this dish through Taiwan travel — which surged in the 2010s — and it quickly became a favorite in Japanese home kitchens. The combination of soy-braised pork belly, five-spice powder, and fried shallots over rice resonates deeply with Japanese palates, which already appreciate slow-cooked, umami-rich dishes. Many Japanese food magazines now feature lu rou fan alongside traditional washoku, reflecting the cross-cultural culinary exchange between Japan and Taiwan.
Taiwanese-style braised pork rice bowl with aromatic spices. Flavorful and satisfying.
Ingredients
- 500g pork belly, cut into small cubes
- 4 shallots, thinly sliced
- 4 cloves garlic, minced
- 3 tablespoons soy sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon rice wine (Shaoxing wine)
- 1 tablespoon sugar
- 1/2 teaspoon five-spice powder
- 200ml water
- 2 hard-boiled eggs, peeled (optional)
- Steamed rice, for serving
Watch How to Make It
Instructions
- 01Cook pork belly cubes in a dry pot over medium heat until the fat renders and edges crisp, about 5 minutes.
- 02Push pork to one side. Add shallots and garlic, fry until golden and fragrant.
- 03Add soy sauce, dark soy sauce, rice wine, sugar, and five-spice powder. Stir to coat the pork.
- 04Pour in water and bring to a boil. Reduce heat to low.
- 05Add boiled eggs if using. Cover and simmer for 45-60 minutes, stirring occasionally.
- 06The sauce should reduce to a thick, glossy glaze. Serve over steamed rice with a halved egg on top.
Pro Tips
- Rendering the pork belly fat first is essential — it creates a rich base and prevents the dish from being greasy.
- Fried shallots are the soul of this dish. Take your time getting them golden and crispy.
- Dark soy sauce gives the signature deep brown color. If unavailable, regular soy sauce works but the color will be lighter.
- This dish freezes exceptionally well. Make a large batch and freeze in portions for quick meals.
Nutrition Facts
Per serving (approximate)
Frequently Asked Questions
- What is the difference between dark soy sauce and regular soy sauce?
- Dark soy sauce is thicker, less salty, and slightly sweet compared to regular soy sauce. It is used primarily for color rather than saltiness. You can find it in Asian grocery stores labeled as 'dark' or 'thick' soy sauce.
- Can I use a slow cooker?
- Yes. Brown the pork and shallots first on the stovetop, then transfer everything to a slow cooker. Cook on low for 4-6 hours or high for 2-3 hours until the pork is fall-apart tender.
- Is lu rou fan Japanese or Taiwanese?
- Lu rou fan is a Taiwanese dish, but it has become very popular in Japan. We include it because it reflects the real eating habits of Japanese households, where dishes from neighboring cuisines are embraced and adapted.
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