Braised Pork on Rice – 滷肉飯 (Lǔ ròu fàn)

Another delicious and simple recipe that takes advantage of slow cooking. When you smell the pork after it’s been simmering in the sauce for an hour, you will know that you made something very fantastic!

Shoutout to wizirbyman for requesting this recipe!

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Braised Pork IngredientsBraising Pork with EggsCooked EggsCooked PorkFinal Braised Pork on Rice


  • 1. Bring a large pan of water to a boil with salt. Blanch the pork belly in the boiling water for 5-10 minutes.
  • 2. After 5-10 minutes of blanching, take the pork belly out of the water and rinse it under cool water.
  • 3. Cut the pork belly in small, bite-sized pieces. Mince up garlic.
  • 4. Heat the frying pan and add the vegetable oil. Add in the garlic, star anise, and cinnamon stick. Cook until the garlic is lightly browned
  • 5. Add in the pork belly pieces and brown the pork belly for about 5 minutes.
  • 6. Add in 1 teaspoon of five spice powder, 1 teaspoon of white pepper powder, 1/3 cup of rice wine, 1/2 cup of soy sauce, and 1 tablespoon of dark soy sauce. Cook together for about 1 minute. Then, add 1/2 cup of fried shallots, 2 cups of water, and 2 tablespoons of rock sugar.
  • 7. Let the ingredients come to a boil. Then, lower the heat and let it simmer for 60 minutes.
  • 8. 30 minutes before the pork is finished braising, add the hard boiled eggs into pork.
  • 9. After 60 minutes, check on the braised pork belly. The sauce should have thickened. If it has not, continue to cook until it is the right consistency.
  • 10. Put some in a bowl. Place the braised pork belly on top. Add the hard boiled eggs and vegetables.
  • 11. Serve and enjoy!

About Chef

Chef Tim

Tim Hou (Chef) is a Taiwanese-American food enthusiast. He loves everything about food, whether it's eating, cooking, or daydreaming about food. His favorite Taiwanese foods include pork buns - 叉烧包 ...

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