Taiwanese Braised Pork Rice (Lu Rou Fan)

 When the kids ask for second serving, you know it is good. Even I went for seconds too, and I was so glad to have left over so I get to eat it for lunch the next day! Yay! I can’t rave enough how much I love this… the pork was braised till it was tender and that sauce… yuuuuummmmmm! I’m salivating really badly as I write this. I might just have to make it again tomorrow!
If you have never tried Taiwanese braised pork in your life, I urge you to try this recipe. Some people make it with pork belly, but I personally thought it was a little too fatty, another option is to make it with minced pork. Which is the meat of choice the next time I make this. I chose pork shoulders because I wanted to be able to taste the little pieces of meat. I think minced meat will melt away in my mouth after all that braising, which may not be a bad thing too! Anyhow, please make this and make it soon okay? I promise, you are going to like it ๐Ÿ™‚
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Taiwanese Braised Pork Rice (Lu Rou Fan)

Servings: 4
Author: Sharon of Delishar


  • 500 g pork shoulders diced (Chicken works too)
  • 5 slices ginger
  • 3 cloves garlic minced
  • 1 stick cinnamon
  • 1 star anise
  • 1-2 tsp 5 spice powder
  • 4 hard boiled eggs shells removed
  • 1 med piece rock sugar
  • 1/4 cup crispy fried shallot crushed into small pieces
  • 1/4 cup dark soy sauce
  • 2 tbsp shao xing wine
  • 2 cups water
  • 1 tbsp oil
  • Xiao bai cai / bak choy for serving
  • Chopped chinese parsley for garnishing


  • Heat wok on med high with 1 tbsp oil.
  • Cook pork until no longer pink, and allow the juices to cook until dry.
  • Add garlic, and ginger slices.
  • Stir-fry for a minute.
  • Add rock sugar, cinnamon, and star anise.
  • Then add wine, dark soy sauce, 5 spice powder, and toss to coat meat.
  • Pour in fried shallots, 2 cups water, bring to boil and lower heat to medium.
  • Cover and allow to cook for 20 minutes.
  • Add your eggs into the meat and sauce.
  • Cover and allow to cook for 10 minutes.
  • Turn the egg to make sure sauce coats the egg.
  • Cover and cook for another 10 mins or until sauce thickens.
  • Serve over steamed white rice with egg and xiao bai cai.
  • Garnish with chopped chinese parsley.


Adapted from Yummly


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  • Reply
    13 November, 2014 at 4:23 am

    Hi Shar Kay,

    This braised pork rice look deeply infused with flavours! 2nd serving??? I will need more than two!!! :p


  • Reply
    Chan May Li
    28 January, 2016 at 5:03 am

    Your braised pork dish looks so yummy.

  • Reply
    26 February, 2016 at 2:33 pm

    Hi Sharon,

    This dish really makes me drool just by looking at the picture n I m so tempted to make it now!!!

    I hv some pork shin meat in my fridge. Will that do or I need to use shoulder meat?

    Thank u!

    • Reply
      Sharon Lam
      26 February, 2016 at 8:45 pm

      Thank you, Grace! I usually use shoulder or minced meat as I want my pork to be tender. But I dont see why you cant use other cuts.

  • Reply
    Elyn teo
    28 November, 2016 at 8:45 am

    Hi Sharon, I cooked this fish last night. Very nice and the taste very close to the original.. ๐Ÿ˜‹ thank you for sharing and I love your posts.. Easy to follow and cook. Thanks again … ๆ„Ÿๆฉโ™ฅ

    • Reply
      Sharon Lam
      28 November, 2016 at 7:24 pm

      Hi Elyn! I just made this again 2 days ago too. Great minds! Thank you for the wonderful feedback, and I’m really glad you enjoyed it. ๐Ÿ™‚

  • Reply
    Janet Low
    30 November, 2016 at 2:47 pm

    Hi Sharon,
    I am cooking again for tonight’s dinner. Second time cooking this. Very yummy indeed. Thank you for sharing your recipe. ๐Ÿ˜‹๐Ÿ˜˜

    • Reply
      Sharon Lam
      1 December, 2016 at 5:02 pm

      So happy that you are enjoying this! Most welcome, Janet! ๐Ÿ˜€

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