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Meat, East Asian

Taiwanese braised pork rice (lu rou fan)

Taiwanese braised pork rice, or lu rou fan, is ground pork simmered in soy sauce, sherry, and five spice, served over rice with a marinated egg. It serves 4, takes 75 minutes, and is easy to make. Budget €2.50 per person. The key to success is slowly frying the shallots and reducing the sauce until it turns syrupy.

I'm bringing you a bowl of comfort from Taiwan, lu rou fan, braised ground pork glazed in soy sauce, served over white rice with a marinated egg.

Taiwanese braised pork rice (lu rou fan)
Total time
1 h 15
Difficulty
Easy
Cost per person
€2.50
Calories per person
530 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring
The kids
They generally like it

Lu rou fan is an everyday Taiwanese dish, the kind you find in small street stalls as much as home kitchens. Ground pork simmers for a long time in a soy and sherry sauce scented with five spice, until it turns glossy and tender. The white rice soaks up that syrupy sauce, and the marinated egg adds a soft yolk and a salty edge that balances the whole bowl.

It's a great weeknight recipe, because once the pork is simmering, it barely needs watching. Kids tend to love its mild sweetness and tender texture, with no heat at all. Mon Chou likes it for its simplicity, ground pork, a sauce that reduces on its own, and a full meal ready in a little over an hour.

The ingredients

4 people

Butcher

  • Fatty ground pork 500 g

Fruits and vegetables

  • Shallots 6

Dairy

  • Eggs 4

Pantry

  • Soy sauceoften in the pantry 4 tbsp
  • Dry sherry 5 cl
  • Sugaroften in the pantry 1 tbsp
  • Five spice powderoften in the pantry 1 tsp
  • Oiloften in the pantry 3 tbsp
  • Riceoften in the pantry 300 g

Allergens Eggs, Soy, Gluten

The step by step recipe

  1. Thinly slice the shallots and fry them slowly in the oil until golden, then set half aside for garnish. 8 min

    Watch the color closely, once they turn from golden to brown they get bitter.

  2. Add the ground pork to the pot and cook until well browned, then pour in the soy sauce, sherry, sugar, and five spice. 8 min

    Keep some fat in the pork, it's what gives this dish its melt in your mouth texture.

  3. Cover with water, let simmer over low heat until the sauce turns syrupy. 40 min

    The more the sauce reduces, the glossier it gets, don't rush it.

  4. Boil the eggs for 9 minutes, peel them, then soak them in the pork sauce for 10 minutes to color them. 9 min

    Roll the eggs under your palm to peel them quickly and cleanly.

  5. Cook the rice in salted water, serve it topped with the pork, half a marinated egg, and the fried shallots. 11 min

    A bit of braising sauce over the rice is enough, it carries all the flavor.

Our tips to get it right

  • Mince the shallots evenly so they all brown at the same rate, without burning at the edges.
  • Pick ground pork with some fat in it, that's what gives the dish its signature melt in your mouth texture, lean pork makes the sauce dry.
  • Simmer partially covered, so the water evaporates slowly without the sauce catching at the bottom of the pot.

The variations

  • Swap the ground pork for crumbled tofu and shiitake mushrooms for a vegetarian version that's just as satisfying.
  • Use chicken stock instead of water to simmer the pork, the sauce turns out deeper in flavor.
  • For a quicker version, skip the marinated egg step and simply serve warm soft boiled eggs alongside the rice.

What to serve it with

  • Steamed greens, like bok choy
  • A bowl of clear broth
  • Quick pickled cucumbers

Storage

The braised pork keeps for 3 days in the fridge in a sealed container, the sauce thickens as it cools. It freezes well for up to 2 months, reheat it gently in a pot with a splash of water. Prepare the marinated egg separately if it needs to wait more than a day, it tastes best fresh.

Questions about this dish

Can I substitute the dry sherry in this recipe?

Yes, Shaoxing wine works even better and is actually more traditional. A dry white wine also works in a pinch, though the flavor will be slightly less rich.

Can I make the braised pork ahead of time?

Yes, and it's actually recommended, the sauce tastes even better after resting overnight in the fridge. Reheat it gently in a pot before serving over freshly cooked rice.

How do I get a well colored marinated egg?

Let the peeled egg soak in the hot pork sauce for at least 10 minutes, turning it halfway through. The longer it soaks, even once cooled, the deeper the color penetrates into the white.

What if I don't have five spice powder?

You can skip it, the dish still tastes good with just the soy sauce, sherry, and sugar. If you have cinnamon and star anise on hand, add a pinch of each to get back some of that aroma.

How long does it take to make a Taiwanese braised pork rice, lu rou fan?

Count 1 h 15 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Taiwanese braised pork rice, lu rou fan?

About 530 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Taiwanese braised pork rice, lu rou fan cost?

About €2.50 per serving, or €10.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, soy, gluten. Always check the labels of the products you buy.

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