Why Lu Rou Fan is My Go-To Family Dinner
Let’s be real—feeding a family can feel like a daily battle, right? I’ve got a husband who’d eat meat for every meal if I let him, and a kid who turns into a tiny food critic as soon as the temperature hits 80°F. But there’s one dish that never fails to make both of them light up: Taiwanese braised pork rice, or lu rou fan. It’s savory, comforting, and somehow feels like a hug in a bowl. And even though it looks like there are a lot of steps, I promise it’s way simpler than it seems. Let me walk you through how I make it!
Ingredients You’ll Need
First things first—grab these ingredients. I like to prep everything before I start cooking (pro tip: this cuts down on chaos mid-stir-fry!). Here’s what you’ll need:
- 650g pork belly (the fatty kind—trust me, it’s worth it for the flavor)
- ½ purple onion
- 3-4 shiitake mushrooms (fresh or dried—dried works too, just soak ’em first)
- 3-4 eggs
- 3-4 bok choy (or any leafy green you have on hand)
- Dark soy sauce (for that rich, deep color)
- Light soy sauce (or “Yi Pin Xian” if you can find it—adds umami)
- A pinch of salt (taste as you go!)
- 4-5 small rock sugar cubes (balances the saltiness)
- 1-2 star anise (secret weapon for that warm, cozy aroma)
- Garlic (a few cloves—minced, please)
- Green onions (chopped—oops, I forgot to put them in the first photo!)
- A sprinkle of black sesame seeds (for that fancy finishing touch)
Step-by-Step Guide to Perfect Lu Rou Fan
Okay, let’s get cooking! I’ve broken this down into super easy steps—no fancy skills required.
Step 1: Prep Your Ingredients
First, gather all your stuff. Chop the green onions, mince the garlic, and if you love ginger (like me), throw in a little grated ginger too. This is the “mise en place” part—don’t skip it! It makes the rest of the process way smoother.
Step 2: Blanch the Pork Belly
Cut the pork belly into small cubes, then pop them into a pot of boiling water. Let them cook for 5-10 minutes—this gets rid of any yucky blood or foam.
Step 3: Skim the Foam
While the pork is blanching, use a slotted spoon to scoop off the foam that floats to the top. No one wants a greasy, foamy sauce—trust me on this.
Step 4: Cut the Pork into Small Cubes
Once the pork is blanched, take it out and let it cool a little. Then cut it into 1cm cubes—small enough to mix with rice, but big enough to have that satisfying bite.
Step 5: Chop the Onion
Chop the purple onion into tiny pieces. The smaller, the better—they’ll cook down into a sweet, caramelized base for the sauce.
Step 6: Boil the Eggs
Put the eggs in a pot of cold water, bring to a boil, then turn off the heat and let them sit for 7-8 minutes. This makes the yolks nice and runny (my husband’s favorite!)—if you prefer hard-boiled, leave them in longer.
Step 7: Prep the Aromatics
Chop the green onions and mince the garlic (and ginger, if you’re using it). These will add so much flavor to the braise—don’t skimp!
Step 8: Sauté the Aromatics
Heat a little oil in a pot (or a pressure cooker—we’ll get to that later). Add the garlic and green onions and sauté until they smell fragrant—about 30 seconds. Don’t burn them, though! Burnt garlic is the worst.
Step 9: Cook the Onion
Add the chopped onion to the pot and stir-fry for 1-2 minutes, until it’s soft and slightly translucent. This brings out its natural sweetness—yum.
Step 10: Brown the Pork
Throw in the pork cubes and cook until they’re slightly browned and some of the fat has rendered out. This step is key for a rich, depth of flavor—don’t rush it!
Step 11: Add Soy Sauces
Pour in the light soy sauce (or Yi Pin Xian) and stir to coat the pork. Then add the dark soy sauce—start with a little, then add more if you want a darker color. Taste as you go—you can always add more, but you can’t take it away!
Step 12: Add Rock Sugar
Drop in the rock sugar cubes. This balances the saltiness of the soy sauces and gives the braise a subtle sweetness. Stir until the sugar melts.
Step 13: Add Water and Star Anise
Pour in enough water to cover the pork, then add the star anise. The star anise adds a warm, spicy note that ties everything together—don’t skip this!
Step 14: Add Mushrooms
If you’re using fresh mushrooms, just wash them and add them to the pot. If you’re using dried ones, soak them in hot water for 3-5 minutes first (save the soaking water—you can add it to the braise for extra flavor!).
Step 15: Peel the Eggs
Once the eggs are done, run them under cold water to make peeling easier. Peel them gently—you want them to be whole so they can soak up the braising sauce.
Step 16: Braise in the Pressure Cooker
Transfer the pork mixture (and any liquid) to a pressure cooker, then add the peeled eggs. Close the lid and cook on high pressure for 1 hour. This makes the pork super tender—fall-apart-in-your-mouth good.
Step 17: Cook the Bok Choy
While the pork is braising, blanch the bok choy in boiling water for 1-2 minutes. Drain and set aside—this adds a fresh, crunchy contrast to the rich pork.
Step 18: Plate and Serve
Once the pressure cooker is done, let the pressure release naturally. Then, take a bowl of steamed rice, top it with a big scoop of braised pork, a halved egg, and a few pieces of bok choy. Sprinkle with black sesame seeds for that extra “wow” factor.
Step 19: Dig In!
And that’s it! Your lu rou fan is ready. My husband usually goes back for seconds (okay, thirds), and my kid? She even eats the bok choy. Win-win!
My Top Tips for Perfect Lu Rou Fan
Here are a few little tricks I’ve learned over the years to make this dish even better:
- For runny yolks: Boil the eggs for 7-8 minutes, then shock them in cold water immediately.
- Use dried mushrooms: They have a deeper flavor than fresh ones—just don’t forget to soak them first!
- Let it sit: If you have time, let the braised pork sit in the fridge overnight. The flavors will meld together even more—trust me, it’s worth the wait.
- Adjust the seasoning: Everyone’s taste is different! Add more soy sauce if you like it saltier, or more sugar if you prefer it sweeter.
Final Thoughts
Lu rou fan isn’t just a meal—it’s a comfort food that brings my family together. It’s easy to make, customizable, and always a hit. Whether you’re cooking for a picky kid, a meat-loving partner, or just yourself, this recipe is sure to become a staple in your kitchen. Give it a try—you won’t regret it!
