Easy Homemade Braised Pork Rice (Lu Rou Fan) – Step-by-Step Family-Friendly Recipe

Let me tell you the real tea: I make this braised pork rice at least once a month because my husband would legit live on meat if I let him, and my 6-year-old turns into a picky toddler overnight when the weather gets too hot. This recipe is my saving grace. I know the steps look like a lot when you first glance at them, but trust me—once you get the hang of it, it’s way easier than throwing together a weeknight pasta dish. No fancy tools required, just a little patience and some basic pantry staples.

What You’ll Need for Braised Pork Rice

First, let’s lay out all the ingredients so you don’t run to the store halfway through like I did last time (don’t be like me). I’ve listed exact measurements here, but feel free to tweak things based on how many people you’re feeding or your taste buds!

• 650g pork belly (cut into 1-inch cubes—skip the lean meat, the fat is what makes this dish so good)
• ½ medium purple onion (yellow onion works too, but purple onion adds a sweeter, deeper flavor)
• 3-4 fresh shiitake mushrooms (or dried shiitake, just soak them in warm water for 20 minutes first)
• 3-4 large eggs
• 3-4 bok choy or baby bok choy (regular old green lettuce works in a pinch, but greens make the plate look way fancier)
• Dark soy sauce (for that rich, deep brown color—don’t skimp here!)
• Light soy sauce (or all-purpose soy sauce, no fancy stuff needed)
• Pinch of fine salt (optional, depending on how salty your soy sauces are)
• 4-5 small rock sugar cubes (white sugar works too, but rock sugar gives a slower, more even caramelization)
• 1-2 whole star anise (skip if you hate licorice flavor, but trust me, it adds so much depth)
• 2 cloves garlic (minced)
• 1 small scallion (chopped, plus extra for garnish)
• Optional: 1 tsp grated fresh ginger (I usually forget this, but it adds a nice warm kick)
• Toasted sesame seeds (for garnish, just a little sprinkle to make it look pretty)

Step-by-Step Braised Pork Rice Tutorial

Step 1: Gather all your ingredients

I forgot to grab the scallions for this first photo, oops! Pro tip: Lay everything out on your counter before you start cooking so you don’t panic halfway through trying to find the star anise. It’s happened to all of us.

Step 2: Prep and blanch the pork belly

Cut your pork belly into 1-inch cubes, then pop them into a large pot filled with cold water. Bring the water to a boil over medium-high heat. This step gets rid of all the gross blood foam and makes your finished dish taste way cleaner.

Step 3: Skim off the foam

Once the water starts boiling, you’ll see this weird grey foam floating on top. Use a slotted spoon to scoop all that out—don’t skip this, or your braised pork will taste bitter and cloudy. I usually let it boil for 5 minutes after skimming everything off, then drain the pork and rinse it with cold water to set the texture.

Step 4: Cut the pork into smaller cubes (if needed)

Wait, I already cut the pork, right? Yeah, but sometimes my knife slips and I end up with some extra big chunks, so I’ll trim those down here. No big deal if your cubes are all uniform, just do what works for you!

Step 5: Admire your perfectly cubed pork

Okay, this step is just for fun, but I love taking a quick pic of my prepped ingredients before I start cooking. It makes me feel like a real chef, even if I’m just standing in my tiny apartment kitchen.

Step 6: Chop up the purple onion

You want this onion as finely chopped as possible! The onion will cook down into a sweet, sticky paste that binds the braised pork sauce together. I usually use a food processor for this to save time, but a sharp knife works too—just don’t cut your finger like I did last week.

Step 7: Boil the eggs

Pop your eggs into a small pot, cover them with cold water, and bring to a boil. Once the water is boiling, set a timer for 6 minutes if you want soft-boiled eggs (my husband’s favorite) or 8 minutes for fully hard-boiled eggs. Drain the hot water and run the eggs under cold water to make peeling them way easier.

Step 8: Chop the garlic and scallions

Mince up your garlic and chop your scallions. If you’re adding ginger, grate that up too! I usually do this while the eggs are boiling to save time—multitasking is key for weeknight meals.

Step 9: Sauté the aromatics

Heat a large Dutch oven or heavy-bottomed pot over medium heat, add a tiny bit of neutral oil (like canola or vegetable oil—you don’t need much, since the pork belly will render out plenty of fat). Toss in your garlic, scallions, and ginger, and sauté for 30 seconds until fragrant. Don’t burn the garlic! Burnt garlic tastes like bitter ash, and no one wants that.

Step 10: Cook down the onion

Add your finely chopped onion to the pot, and stir it around every minute or so until it’s soft and translucent. This should take about 1-2 minutes—you don’t want to caramelize it too much, just soften it up to release that sweet onion flavor.

Step 11: Brown the pork belly

Add your drained pork belly to the pot, and stir everything together. Cook the pork for 5-7 minutes, stirring occasionally, until it starts to brown and render out its fat. You’ll know it’s done when the edges of the pork cubes start to curl slightly and the pan looks a little greasy (in a good way).

Step 12: Add the soy sauces

First, pour in your light soy sauce—this adds salty, umami flavor. I usually use about 3 tablespoons, but adjust based on how salty your soy sauce is. Then add the dark soy sauce—this is what gives the pork that gorgeous golden-brown color. Start with 2 tablespoons and add more if you want a deeper hue.

Step 13: Taste and adjust the seasoning

Give everything a good stir, then take a tiny spoonful of the sauce to taste. If it’s not salty enough, add a little more light soy sauce or a pinch of salt. If it’s too salty, add a splash more water. Remember, the sauce will reduce as it simmers, so don’t over-season it right away!

Step 14: Add the rock sugar

Toss in your rock sugar cubes, and stir until they dissolve completely. The sugar will balance out the salty soy sauce and add a subtle sweet flavor to the braised pork. If you’re using white sugar, add 2 teaspoons instead—rock sugar dissolves a little slower, so it won’t make the sauce burn as easily.

Step 15: Cover everything with water

Pour in hot water (cold water will shock the pork and make it tough!) until the pork is completely submerged. I usually use about 4 cups of water, but adjust based on how big your pot is. Don’t fill the pot too full, because the sauce will bubble up as it simmers!

Step 16: Add the star anise

Drop your star anise into the pot. If you’re using dried shiitake mushrooms, add them now too—they’ll soak up all that delicious sauce as they cook. If you’re using fresh mushrooms, wait until later to add them so they don’t get mushy.

Step 17: Add the fresh shiitake mushrooms

Trim the stems off your fresh shiitake mushrooms, then toss them into the pot. If you’re using dried mushrooms, squeeze out the excess water from soaking them and add them now—they’ll plump right up as they simmer.

Step 18: Peel the boiled eggs

By now your eggs should be cooled down enough to peel! Tap the eggs gently on the counter to crack the shells all over, then peel off the shells under running water—it’s way easier than peeling them dry. I usually poke a tiny hole in the bottom of each egg with a pin before boiling them to make peeling even simpler.

Step 19: Transfer everything to a pressure cooker (or keep simmering on the stovetop)

If you have a pressure cooker, this is the perfect time to use it! Transfer the entire pork mixture, mushrooms, and peeled eggs to the pressure cooker, then lock the lid in place. Cook on high pressure for 1 hour. If you don’t have a pressure cooker, just cover the pot with a lid and simmer on the stovetop over low heat for 2-3 hours, stirring occasionally to make sure the sauce doesn’t burn.

Step 20: Your braised pork is done!

Once the timer goes off on your pressure cooker, let the pressure release naturally for 10 minutes, then quick-release any remaining pressure. Open the lid and take a sniff—you’re going to want to dive right in. The pork should be fall-apart tender, and the eggs should be soaked through with that rich, savory sauce.

Step 21: Blanch the greens

While the pork is finishing up, bring a small pot of salted water to a boil. Add your greens (bok choy, baby bok choy, or whatever you’re using) and blanch for 1-2 minutes until they’re bright green and tender. Drain them and toss them with a tiny bit of sesame oil for extra flavor.

Step 22: Plate everything up!

Scoop a heaping bowl of steamed white rice, then top it with a few spoonfuls of the braised pork and sauce. Add a couple of the sauced eggs, a few blanched greens, and a tiny sprinkle of toasted sesame seeds. I like to drizzle a little extra sauce over the top of the rice to make sure every bite is flavorful.

Step 23: Dig in!

Okay, I know I said step 22 was the last one, but let’s be real—you’re going to take one bite and forget to take the photo until half the bowl is gone. This dish is so comforting, so flavorful, and perfect for busy weeknights or lazy weekends. My husband and kid go crazy for it every single time.

Pro Tips for Perfect Braised Pork Rice Every Time

• If you don’t have a pressure cooker, a slow cooker works great too! Throw everything in the slow cooker on low for 6-8 hours, and you’ll have perfectly tender pork when you get home from work.
• You can make the braised pork a day or two ahead of time! It actually tastes better the next day, since the flavors have had time to meld together. Just reheat it on the stovetop before serving.
• Don’t overcook the eggs! My husband loves soft-boiled eggs, so I set the timer for 6 minutes, then run them under cold water. If you like your yolks fully set, go for 8 minutes.
• If you don’t like star anise, you can skip it! The dish will still taste great, just a little less complex.
• You can add other veggies to the dish if you want! Carrots, potatoes, or even bamboo shoots would all work great in the braised pork sauce.

Why This Braised Pork Rice Is Perfect for Families

Let’s be real: Weeknight dinners can be a total nightmare. Between work, kid’s homework, and trying to get everyone to eat something that doesn’t come from a frozen pizza, it’s easy to fall into a dinner rut. This braised pork rice is my go-to because it’s:

• Flexible: You can swap out ingredients based on what you have in the fridge
• Kid-approved: My 6-year-old will eat an entire bowl of this without complaining, which is a win in my book
• Meal-prep friendly: Make a big batch on Sunday, and you’ll have leftovers for lunch all week
• Comforting: There’s nothing like a warm bowl of rice and savory braised pork to make a bad day better

I hope you give this recipe a try! Let me know in the comments if you tweak any of the ingredients, or if your family loves it as much as mine does. Happy cooking!