Taiwanese · Dinner

Lu rou fan

Name: Lu rou fan
Prep time: 25 min
Cook time: 1 h 40 min
Total time: 2 h 5 min
Yield: 6 servings
Cuisine: Taiwanese
Ingredients: 1 1/2 pounds skin-on pork belly, cut into 1/4-inch dice; 3/4 cup thinly sliced shallots; 1/3 cup neutral oil; 6 dried shiitake mushrooms, soaked and finely diced; 4 garlic cloves, minced; 2 tablespoons rock sugar or brown sugar; 1/3 cup Taiwanese michiu rice wine or Shaoxing wine; 1/4 cup light soy sauce; 2 tablespoons dark soy sauce; 1 star anise pod; 1 small cinnamon stick; 1/2 teaspoon five-spice powder; 3 cups water, plus more as needed; 6 hard-boiled eggs, peeled; 6 cups steamed short-grain rice; 1 pound blanched Chinese broccoli or bok choy

Tiny dice of skin-on pork belly slowly braised with crisp shallot, shiitake, soy, rice wine, and warm spice into a spoon-coating sauce for rice and soy eggs.

About 2 hr 5 minTotal

About 2 hr 5 minActive

$Cost

ModerateDifficulty

Makes 6 servings

Equipment

Use a hot sheet pan under an inverted oven-safe metal bowl for the covered phase.
Best value covered pot
Lodge Essential Enamel 6-Quart Dutch Oven · EC6D43
View at Amazon
Another workable path: Use a hot sheet pan under an inverted oven-safe metal bowl for the covered phase.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched capacity, lid fit, oven rating, heat retention, maneuverability, care, stable model identity, and usefulness outside bread baking. Kwilt has not baked with this pot.
Lodge Essential Enamel 6-Quart Dutch Oven · EC6D43: The six-quart capacity, heavy cast-iron body, and fitted lid create the enclosed high-heat environment used by these bread methods while remaining useful beyond baking. Trade-off: At more than thirteen pounds it is demanding to move when hot, and the enamel needs gentler utensils and hand washing.
Another workable path: Bake on a preheated heavy sheet pan under an inverted oven-safe metal bowl, keeping face and hands clear when removing the hot cover.
Sources
Lodge six-quart Essential Enamel specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 6 servings

1 1/2 pounds skin-on pork belly, cut into 1/4-inch dice
3/4 cup thinly sliced shallots
1/3 cup neutral oil
6 dried shiitake mushrooms, soaked and finely diced
4 garlic cloves, minced
2 tablespoons rock sugar or brown sugar
1/3 cup Taiwanese michiu rice wine or Shaoxing wine
1/4 cup light soy sauce
2 tablespoons dark soy sauce
1 star anise pod
1 small cinnamon stick
1/2 teaspoon five-spice powder
3 cups water, plus more as needed
6 hard-boiled eggs, peeled
6 cups steamed short-grain rice
1 pound blanched Chinese broccoli or bok choy

Instructions

Fry shallots in neutral oil over medium-low, stirring often, until deep golden and crisp, 10 to 15 minutes. Drain, reserving 2 tablespoons shallot oil, and cool the shallots.
Blanch diced pork 1 minute, drain, rinse, and dry. Heat reserved shallot oil in a and brown pork until it renders and reaches 160°F, 8 to 10 minutes.
Add shiitake, garlic, and sugar and cook 2 minutes. Add rice wine, both soy sauces, star anise, cinnamon, five spice, water, half the fried shallots, and eggs.
Bring to a bare simmer, cover partially, and cook 75 minutes, stirring occasionally, until skin and fat melt into the sauce and the meat is very tender. Add hot water if the pot becomes dry.
Remove whole spices and eggs. Simmer uncovered until the sauce coats a spoon but remains abundant, 5 to 10 minutes. Spoon pork and sauce over rice, add halved eggs and greens, and finish with remaining crisp shallots.

TaiwanTaiwanese household and street-food traditions

From the table

About this recipe

Lu rou fan is a Taiwanese rice-bowl family of finely cut braised pork and sauce, with regional and household differences in cut, sweetness, spice, mushrooms, and garnish. Crisp fried shallots are a defining aromatic in this branch.

Lu rou fan is one of Taiwan's defining everyday foods: small-cut braised pork and its sauce stretch richly across rice. Regional naming and cut vary within Taiwan, but tiny belly dice distinguish this bowl from large-cube hong shao rou. Fried shallot is a central Taiwanese aroma, not an optional garnish alone. This Kwilt version follows the reviewed household adaptation: Follow the unusually strong paired ratings, combine crisp shallot and small-dice collagen techniques, and preserve enough sauce to make this a rice bowl rather than a plated pork braise.

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