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A Lu Rou Fan recipe for Taiwanese Style Braised Pork Rice.

Lu Rou Fan Recipe - Taiwanese Style Braised Pork Rice

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    15 mins

  • Cooking

    75 mins

Recipe Video Chinese Food | Other Pork Eggs Rice or Noodle Vegetable Lunch Dinner Over 60 mins

A hearty and savory Taiwanese dish, this lu rou fan recipe makes for the ultimate braised pork rice bowl! Oyster Sauce and Soy Sauce are key ingredients.

 

This beloved comfort meal is big on flavor thanks to the rich pork belly and savory sauce that coats it. Core to that sauce are Lee Kum Kee Premium Oyster Sauce, Premium Soy Sauce, and Premium Dark Soy Sauce. Together, they provide a rich, dark color along with savory and aromatic umami notes that pair deliciously with the pork. Best served over rice, you can often enjoy at restaurants with a boiled egg and a vegetable of choice, as is done in this recipe! 

What You Will Need

Ingredients

  • -- FOR THE BRAISED PORK --
  • 1 ½ lbs. pork belly, skin-on, cut into ¼-inch cubes
  • 1 Tbsp. neutral oil
  • -- FOR THE SOY BRAISED EGGS --
  • 4 boiled eggs, peeled
  • -- FOR ASSEMBLY --
  • 4 cups Steamed jasmine rice
  • 4 cups Blanched baby bok choy (about 8 pieces)
  • 1 cup Pickled mustard greens
  • 2 stalks chopped scallions, for garnish

Seasoning

  • -- FOR THE BRAISED PORK --
  • 2 Tbsp. Lee Kum Kee Minced Garlic
  • 2 Tbsp. shallots, finely chopped
  • 2 Tbsp. Lee Kum Kee Premium Soy Sauce
  • 1 Tbsp. Lee Kum Kee Premium Dark Soy Sauce
  • 1 Tbsp. Lee Kum Kee Premium Oyster Sauce
  • 1 Tbsp. Shaoxing wine
  • 1 Tbsp. rice vinegar
  • 1 tsp. five spice powder
  • 1 ½ cups water
  • 1 Tbsp. crushed rock sugar, or brown sugar

Sauce Mix

  • -- FOR THE SOY BRAISED EGGS --
  • 2 Tbsp. Lee Kum Kee Premium Soy Sauce
  • 1 Tbsp. Lee Kum Kee Premium Dark Soy Sauce
  • ½ cup water
  • ½ tsp. sugar
  • 2 whole star anise
  • 1 small piece dried tangerine or orange peel (optional)

Made with
Lee Kum Kee products

Premium Oyster Sauce, 11.5oz, Squeeze Bottle

Oyster Sauces

Premium Oyster Sauce
Premium Soy Sauce

Soy Sauces

Premium Soy Sauce (No Preservatives Added)
Premium Dark Soy Sauce

Soy Sauces

Premium Dark Soy Sauce
Garlic

Other Specialty Sauces

Minced Garlic

How to make it

  1. Heat oil in a heavy-bottomed pot over medium heat. Add Lee Kum Kee Minced Garlic and shallots; cook until softened and lightly golden. Stir in diced pork belly and cook 5–7 minutes, until fat begins to render and pork is browned on all sides.
  2. Stir in Lee Kum Kee Premium Soy Sauce, Premium Dark Soy Sauce, Premium Oyster Sauce, Shaoxing wine, rice vinegar, five spice powder, rock sugar, and water. Add star anise and tangerine/orange peel if using.

  3. Bring mixture to a boil, then reduce heat to low. Simmer uncovered for 60–75 minutes, stirring occasionally, until pork is tender and sauce is glossy and thickened.

  4. While pork simmers, place Lee Kum Kee Premium Soy Sauce, Premium Dark Soy Sauce, water, and sugar in a small saucepan. Add peeled eggs and simmer 15–20 minutes, turning occasionally. Remove from heat and let eggs steep in the liquid until serving.

  5. To assemble, spoon braised pork over steamed jasmine rice. Halve soy braised eggs and arrange on top with blanched bok choy and pickled mustard greens. Garnish with scallions and drizzle extra sauce over the bowl.

     

    There's a lot of delicious Asian and Chinese pork recipes out there - discover more on our recipes page!

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