Authentic Taiwanese Braised Pork Rice – Easy One-Pot Recipe
Taiwanese Braised Pork Rice (Lù Ròu Fàn) is a comforting and flavorful dish enjoyed in almost every Taiwanese household. Each family has its own take on this beloved dish, with variations in ingredients and seasoning. This version of braised pork allows for customization—add radish, carrots, seaweed knots, or anything that complements the dish’s rich texture.
The cooking process is simple, but the magic happens during the slow simmering, allowing all the flavors to meld together. The best part? It tastes even better the next day! This dish saves time on busy days—just reheat and serve over rice. Pair it with a simple vegetable side, and you’ve got a complete meal with minimal effort.
Why You’ll Love This Recipe
🍖 Easy one-pot meal – Perfect for meal prep
🧅 Authentic Taiwanese flavors – A taste of Taiwan at home
🥚 Rich & savory – Packed with umami goodness
🧄 Great for leftovers – Even more flavorful the next day
Taiwanese Braised Pork Rice (Lù Ròu Fàn)
Equipment
- 1 Pot I recommend using a cast iron pot or clay pot. You can also use a pressure cooker, but you may need to fry the ingredients in a separate pan before transferring them to the pressure cooker. (Some pressure cookers are designed only for stewing and making soup, so it depends on your specific model.)
Ingredients
- 5 boiled eggs
- 4 pieces dried tofu
- 1-2 lb pork belly
- 5 stalks green onion
- 6 cloves garlic
- 1 tiger pepper or chili pepper (optional)
- 5-6 mushrooms
- 1 shallot
- 1 tbsp oyster sauce
- 1 tsp white pepper
- 150 ml soy sauce
- 6-10 pieces rock sugar or 2 teaspoons brown sugar
- 1 bag spice pouch or stew pouch (seasoning bag for braising) If you don't have a stew bag, you can add 2 star anises and 2 bay leaves instead. However, if using these two ingredients, don't forget to add one more tablespoon of oyster sauce during the frying step.
- 1000 ml water (adjustable based on the size of your pot)
Instructions
Prepare the Ingredients
- Chop all the ingredients except for the eggs.
- For the green onions, I recommend chopping the bottom part separately for the frying step. This part has a stronger flavor, and frying it will enhance the aroma and taste. If you prefer a lighter flavor, you can leave it as is.
- The pork belly I’m using looks a bit different because it’s leftover from my husband’s BBQ. However, you can use fresh pork belly for a more authentic taste.
- You don’t need to chop the garlic—just press them lightly to release their flavor.
Frying Some Ingredients First
- Heat the pot, add oil, and wait for 3 minutes.
- Add garlic, green onions, and shallots, then fry until fragrant. (You can also add black or white pepper at this stage for extra flavor.)
- Once the aroma intensifies, add the pork belly.While frying, the pork belly will release oil, which mixes with the garlic, green onions, and shallots. This not only enhances the flavor but also makes the dish smell amazing!
- Add rock sugar or brown sugar and stir for 10 minutes
- Add oyster sauce and stir until the pork belly turns a rich brown caramel color. If you don't have a stew bag for the next step, add one more tablespoon of oyster sauce.
Start to Stew
- Add 1000ml of water (adjust based on the size of your pot; my clay pot fits 1000ml).
- Add dried tofu, eggs, mushrooms, the rest of the green onions, and the stew pouch. (The water should almost cover all the ingredients.) If you don't have a stew bag, you can add 2 star anises and 2 bay leaves instead. However, if using these two ingredients, don't forget to add one more tablespoon of oyster sauce if you didn't add in the last step.
Waiting Time
- Cover with a lid and stew for 1 hour.
- After 1 hour, remove the stew pouch and continue stewing for another 20 minutes.
- Turn off the heat and let it rest for 20 minutes with the lid on. (No need to remove the lid!)
And Voilà! Enjoy Your Taiwanese Braised Pork
- Rice!Serve over warm rice and enjoy this rich, flavorful dish. Bon appétit! 😋
If you are interested in Beef Stew, check here👇.
