This is a recipe I have been thinking about writing for quite a long time. As a fan of Taiwanese rou zao dishes, it may appear with rice, noodles, or even sticky rice. Along with the strong aroma of small red onions, I can always find some memory back to my university life when the four roommate enjoyed this Lu Rou Fan almost once a week.
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Braised Pork on Rice: Lu Rou Fan
- Total Time: 70 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Crispy fried onions and tender pork, seasoned with warming spices, served over fluffy rice with pickled veggies and a soft-boiled egg.
Ingredients
- 2 lbs (907 g) pork
- 4 middle sized red onions, cut into slices and separate with hands
- 4 middle sized shitake mushroom, cut into small cubes too
- 0.5 cups (118 ml) light soy sauce
- 0.5 cups (118 ml) rice wine
- 0.5 cups (118 ml) vegetable cooking oil
- Salt
- 1 tbsp dark soy sauce
- 3 pieces of rock sugar
- 1 tbsp minced garlic
- 2 star anises
- 2 bay leaves
- 1 tsp five spice powder
- 1 inch cinnamon bark
- 2 cups (473 ml) warm water
- Rice
- 2 hard-boiled eggs, peeled (or adjust according to your serving)
- Cucumber slices (picked ones or fresh ones)
- Blended Bok Choy
Instructions
- Cook the pork belly in boiling water for around 4 minutes. Transfer it out, clean it with warm water, and dice it into 0.5 cm to 1 cm cubes.
- Heat vegetable oil in a wok or saucepan. Add sliced onions and fry until dark golden brown, reducing heat to medium or low as needed and stirring frequently. Remove onions, drain excess oil, and set aside to cool. Once cool, crush the fried onions in a plastic bag using a rolling pin.
- Remove excess oil from the wok, leaving about 1 tablespoon. Stir-fry minced garlic until fragrant, then add pork cubes and fry until lots of lard floats to the surface. Remove about half of the oil from the wok.
- Add mushrooms, fried onions, star anise, bay leaves, and cinnamon bark. Fry until well combined, then add soy sauce and cooking wine. Add water, reduce heat, and simmer. Taste and add salt and rock sugar as needed.
- Simmer for 20 minutes, then add eggs and simmer for another 30 minutes.
- Prepare side ingredients (fresh or pickled) and steamed rice. Scoop the braised pork and eggs into serving bowls and garnish.
Notes
- For deeper flavor, marinate the diced pork in a mixture of soy sauce, rice wine, and a pinch of five-spice powder for at least 30 minutes before cooking.
- If you don’t have rock sugar, you can substitute with granulated sugar, but reduce the amount by half and add it gradually to control the sweetness.
- To prevent the onions from burning during frying, ensure your wok is sufficiently heated before adding them and stir frequently over medium-low heat.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Taiwanese
Nutrition
- Serving Size: 1.5 cups
- Calories: 500
- Sugar: 10
- Sodium: 800
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 20
- Carbohydrates: 40
- Fiber: 5
- Protein: 35
- Cholesterol: 150
Frequently Asked Questions
What cut of pork works best for Lu Rou Fan?
Skin-on pork belly is traditional and gives you the right balance of fat and collagen that melts into a glossy, sticky sauce. Some versions use ground pork, which is quicker but less rich. 
How long does the braising take to get the pork tender?
Plan on at least 1.5 to 2 hours of simmering over low heat. The pork should be very soft and the braising liquid reduced to a thick, dark sauce that coats the meat.
What soy sauce ratio should I use, and does the type matter?
A mix of regular soy sauce and dark soy sauce is standard. Regular soy sauce provides saltiness while dark soy sauce adds color and a slight sweetness. Using only regular soy sauce will make the dish taste flat and look pale.
