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Braised pork on rice (Lu Rou Fan) 滷肉飯 Taiwanese style food

This Taiwanese food is steeped very deeply in Taiwanese tradition. A favourite in Taiwan it is quite a simple filling food popular for many years for a healthy, satisfying meal for farming families. Now everyone likes it and it’s popular at countless eateries in Taiwan. This time Joanne has made her video in Taiwanese and Chinese language, but English speakers/listeners can watch it too and follow these ingredients and instructions below!

Lu Rou Fan - Braised Pork on Rice, Taiwanese Style

Lu Rou Fan – Braised Pork on Rice, Taiwanese Style

Lu Rou Fan - ingredients

Lu Rou Fan – ingredients

The ingredients 食材;

  • 1Kg pork
  • half bowl soy sauce, quarter bowl dark soy sauce,
  • large piece rock sugar,
  • half bowl dried onion
  • 2 star anise
  • 2 tbsp dried garlic
  • 2 tbsp dried shrimp (soaked for a couple of hours then chopped up)
  • half bowl red rice wine,
  • 7 small eggs
  • serve with rice, some boiled greens and Japanese radish pickle like we did

The method 作法;

  1. Prepare brown pork chopping into 5mm square chunks
  2. also get the other ingredients ready as shown in the picture
  3. dry fry the pork chunks, if not much fat on the meat then you can use a little lard
  4. when water gone from the meat and it’s browned a little add the shrimps
  5. add sugar rock and aniseed
  6. add the 5 spice
  7. add all the rest of the ingredients except the boiled eggs and just only half of your wine
  8. cover and steam the food for about 5 minutes, turn the heat to medium
  9. add some hot water until just over the food
  10. now put your eggs in the pan and cover the pan
  11. leave covered and cook for 30 minutes, turn the eggs sometimes so they absorb the flavours
  12. add the other half the wine, cover and cook for 2 more minutes it’s then ready to serve
  13. we boiled some vegetables to put on the side (kai lan), served with rice and some Japanese mustard pickle radish slices!
Lu Rou Fan - Braised Pork on Rice, Taiwanese Style

Lu Rou Fan – Braised Pork on Rice, Taiwanese Style

Joanne has recorded a how to make Braised pork on rice (Lu Rou Fan) 滷肉飯 cooking video so you can see and follow the timings, chopping sizes, and method step by step, as she prepares this delicious Taiwanese traditional food. This is a satisfying and simple dish which is definitely Taiwanese, another Taiwanese signature flavour. Please try it!

How to make Braised pork on rice (Lu Rou Fan) 滷肉飯 Taiwanese style food, cooking video

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84 comments

  1. I love this dish. I will try cooking it next weekend and provide feedback.

  2. Thank you for sharing. Is very good.

  3. which meat is better? pork shoulder or wuhuarou?
    and can i use mijiu instead of shaoxing? will the taste differ?

    • those are both good choices of meat, I like belly pork a little bit more.
      yes, the white rice wine is good too, the taste isn’t much different.

  4. thanks! will try this out 😀

  5. thank you for sharing this recipes to us,i love taiwan food and i want to learn how to cook taiwanese style,i’m planning to put up a food business in our country and to sell taiwan food there.i’m currently here in taoyuan,taiwan and i want to grab the chance to study, can you refer some schools where i can study cooking in taiwanese style?

    • Hi Cristine, I learned all my cooking through experience, first from my home, later frpom running a kindergarden. I don’t really know any Taiwanese cooking schools. Good luck with your food business, let us know when it’s open and send us some pictures! Regards, Joanne.

  6. i like it, sure i will try to cook this week end thanks alot

  7. i just tried this braised pork this afternoon and served it with rice…it’s so delicious, my husband love it so much. thanks for this recipe. can you also please show us how to make sauteed rice vermicelli and misua with oyster and pork intestine. we also loved these dishes.

    • Thank you for your comment! I can make the dish you asked for, but I live in the UK countryside so I don’t often go to a place selling the ingedients! I will put this on my list; 大腸蚵仔麵線~~~ jj

  8. I’m cooking this right now! Thank you so much for the ingredients and video! You remind me of my mom and nainai. I can’t wait to eat this!

  9. 請問你是台中人嗎?哈哈

  10. DUCK MOM,
    我在英國念書,下禮拜要準備各國食物給大家過聖誕節
    我準備做滷肉飯代表台灣味,但是有些食材買不到
    八角, dried shrimp,大蒜酥,油欉酥 這些又是什麼?
    另外請問,豬肉(肩胛肉的英文是什麼)要去哪裡買?

    sorry 因為我在台灣也很少煮菜,可以麻煩你跟我說多一點資訊嗎?!! 謝謝

    • 嗨!lulu
      肩舺肉是 pork Shoulder (get it from Morrisons supermarket) 八角(star aniseed) 大蒜酥(dried crispy garlic) 油蔥酥(dried onion) 在各大超市都買得到 dried shrimp(冬蝦)不用也行,住你成功:)!!

  11. Hi, greetings from Singapore. Thank you for sharing this excellent recipe. I tried it a few months back for the first time. My wife and children love it. I’m cooking it this week again.

  12. Thank you for all of the recipes. I have a question related to your instruction above no. 11: if we use ground pork do we need to “leave covered and cook for 30 minutes” or less than 30 minutes? Would it make the pork dry?

  13. question can i use minced pork instead it saves me time to cut it? 🙂 thank you

  14. sounds better than the ones that I searched on the other sites. thanks for the recipe.

  15. I tried this recipe the weekend. wow….ever nice and delicious. Hit the spot. everybody loves it. Thanks Joanne. I use your blog to plan my meals every week. Good stuff. The ingredients you use in all your recipes are so easily available and instructions are so simple to follow.
    One question. What is the difference between Shao Xing Chiew and Hua Tiao chiew?
    Thanks Joanne for your time too.

    • Shao Xing Chiew is smoother, less strong and cheaper.
      Hua Tiao chiew is matured like brandy, more expensive and stronger in alcohol, not needed for cooking. If you like my recipes please share them with you friends!

  16. Thanks for the recipe! My kids love it, but one thing I noticed was the dark soy sauce that I used was the ABC sauce (Indonesian) hence it’s slightly sweeter. So I’d definitely try with the Chinese dark soy sauce!

  17. Thank you!! I have been craving this for a while

  18. Thanks for sharing. Have cooked before and my son like it very much, great recipe.

  19. I love this Lu Rou Fan!! Is the minced meat sauce same as the Taiwanese Dan Dan Noodle? If not would you mind to share the recipe? I missed it so much!!

  20. I’m going to try making this. I wish your video was in English too though.

    • I’m sorry but this is especially aimed at Taiwanese TaiwanDuck fans. The recipe and method is all printed here in English though so you aren’t missing anything but a bit of Joane’s chit chat!

  21. I can’t wait to try this.. I order Lu Rou Fan from a local chinese-taiwanese restaurant every other week!

  22. Thank you for the recipe. Please also thank your mother for me.

    As a fellow Taiwanese living in Canada, the video was very nostalgic for me and brought back fond memories of my own mother (who lives back home in Taiwan).

    The food, the mannerisms, the style in which your mother spoke (using Taiwanese, Mandarin, and broken English lol) is so familiar that it was almost as if my own mother was making the video for me.

    I’ve made my 1st attempt just now (it’s simmering as we speak). Got a few question for my next attempt:

    1) Half bowl and quarter bowl for soy sauce – can you provide a more specific measurement or is it not very important?

    2) Is the end product supposed to be soupy? Or is the sauce meant to be thicker?

    3) When you say cook for 30 minutes – is that on medium heat or a really low simmer?

    4) How long would a batch keep for in the fridge before spoiling?

    Thanks again!

    • Hi FC, Thanks for your lovely comments, I’m glad to know how useful my cooking videos are.
      In answer to your questions: 1. I measured 1 Chinese bowl as about 250ml., 2. The sauce thickness is between soup and gravy the way I make it. 3. The heat level on my cooker is just above the lowest setting to simmer. 4. You can keep it rfrigerated to enjoy again up to a week later. I hope that helps JJ.

  23. Hi,Can i use fresh onion and garlic instate of dried onion & Garlic? Thanks

  24. Thanks for this delicious recipe! I love Taiwanese food and was previously using a diff recipe and found that your version was much more tasty and authentic. Tonight is my second time making it, so simple yet so yummy.

  25. Hi, thank you for sharing your recipe! I tried making it recently and my Taiwanese husband enjoyed it! It was really delicious, even my 1 year old baby girl ate it.

  26. I made this dish the other day, when I was really sad and missing the flavors of Taiwan. And guess what–it was sooooo good! 真謝謝妳! Thank you so much for sharing this wonderful recipe! ^^ (You can see my post about it here: http://www.apricosa.com/2013/07/flavors-of-taiwan-lu-rou-fan.html)

  27. Hi, I was wondering if I could change the meat into chicken?
    My brother is allergic to pork and I really want him to try this recipe.
    If can, Is there any steps in the preparation that I should change?

  28. hey joanne, I can’t eat shrimp and was wondering if there’s an alternative to shrimp that I can use? 謝謝!

    • Hi Libby, The added dried shrimp is just the traditional Taiwan way of making this dish, please just skip it if you can’t eat it. However its not really a taste that is upfront in the flavor of this dish. JJ

  29. Greetings from Singapore! Thanks for the recipe! Just cooked this dish for my family & they loved it!!! Thanks for sharing! – Annie

  30. Thank you for the recipe, JJ. The taste of the sauce is exactly like the one I’ve eaten in taiwanese restaurant though my meat texture is kind of rough (I used pork belly, but I trimmed away 90% of its fat). The sauce is simply amazing! No need to rely on restaurant to provide me my favorite food!

  31. I just discovered this video when I was searching online for Taiwanese pork stew. My kids always order it in the restaurant, so I decided to try making it myself. Joanne, you are so adorable that I love watching you cook apart from the recipe itself.

  32. Hi, just want to ask with that portion given on the recipe, how many servings is that?

  33. Yum! I’m planning on introducing this to my husband’s side of the family next weekend and want to make sure I have the measurements right. Half bowl of liquid would be 125 ml? What about the dried shrimp? Can you give an approximate measurement for that as well? Thanks!

    • We measured a full Chinese bowl at about 250 to 300ml so yes, in liquid terms it is about 125ml or a little more. The dried shrimp is 2 heaped tablespoons, soaked in water to soften before chopping.

  34. I’ve tried the recipe today. super delicious ! Thanks for sharing the recipe 🙂

  35. I made this a while ago. Not bad. The eggs taste similar to Taiwanese tea eggs (茶葉蛋).

  36. I’m so happy to have found your website. I grew up eating these dishes at home and my mom doesn’t use recipes. Your recipe plus video is the perfect way to make authentic homestyle Taiwanese dishes. It’s like watching my mom show me how to cook. Now that I have my own family, I am able to make those same dishes for them to enjoy. I’ve made your recipe for Lu Roe Fan many times and they love it as well as all the other recipes I’ve made from Taiwan Duck. Keep ’em coming!

    • It’s great to hear your story Mom02. Many other people have told me similar things, so it makes me very happy to share these authentic Taiwanese recipes on here and on the TaiwanCooking YouTube channel.

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