Pork Recipe: Taiwanese Braised Pork Rice 滷肉飯

One of the top few dishes that comes to your mind when think of Taiwanese food has to be Lu Rou Fan 滷肉飯, that nice, savoury sweet, braised pork over rice. It looks so simple yet it’s so comforting!
My version is gonna be so simple and you can have this leftover for next day’s meal. Always a treat.



– pork belly (you can cook more to freeze them or for next day’s meal)

– dried shiitake mushrooms

– chinese 5 spice powder (much easier than using whole spice)

– a can of root beer/ apple juice/ apple cider or anything sparkling and sweet

–  soy sauce

– garlic

– onions

– ginger

– shao xin wine

– hard boiled eggs


1. Cook a pot of rice 

2. Prepare ingredients

  • Cut pork belly to smaller pieces, chopped 1 large onions, minced 4-5 cloves garlic, slice a thumb size ginger, cut pre-soaked dried shiitake mushrooms to small pieces

3. Cook in a pot

  • Using a deep pot, saute chopped onions in some oil for 4-5 min until soften

  • Add in pork belly and ginger, cook for another 4 minutes
  • Add shiitake mushrooms, and minced garlic and cook for another 2 minutes

  • Add 1/2 cup of Shao Xin wine to deglaze the pot
  • Then add 3 tbsp of light soy sauce and boil it
  • Add enough root beer / apple juice/ any sweet sparkling soda to cover the ingredients
I used root beer for this time! Make sure you add more soy sauce if you added too much root beer. You can always use apple cider, apple juice or sprite
  • Add 2 tbsp of five spice powder (or more if you like the flavours ) and 1 tbsp of white pepper
  • Cover the lid and let it boil then simmer for 1 hour

4. Taste and adjust

  • Check and stir the pot once a while to make sure the liquid doesn’t dry out too much.
  • Taste the sauce during half time to make sure the flavour is right. Adjust the taste with more soy sauce or spice powder or sugar, or simply add little more water if the liquid dried too quickly
  •  The end result should be left with little sauce, and the pork bellies are nice and soft and the sauce taste savoury with slight sweetness.

5. Plating

  • Plate the rice in a bowl
  • Serve the pork on top of the rice
  • Add hard boiled eggs, boiled carrots or steamed vegetables if you like.
  • Traditionally it’s just pork over rice, that’s all


Isn’t it pretty easy? Just make a big pot of pork belly braise and you can feed a big family with this!


The luxury version with steamed pok choy, carrots and hard boiled egg

Or just simply serve it with chopped green onions.


I had it for dinner one night and decided to pair it with wine.

If you like to know which wine would go well with this Taiwanese braised pork rice. Read here.


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