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 – 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;
- Prepare brown pork chopping into 5mm square chunks
- also get the other ingredients ready as shown in the picture
- dry fry the pork chunks, if not much fat on the meat then you can use a little lard
- when water gone from the meat and it’s browned a little add the shrimps
- add sugar rock and aniseed
- add the 5 spice
- add all the rest of the ingredients except the boiled eggs and just only half of your wine
- cover and steam the food for about 5 minutes, turn the heat to medium
- add some hot water until just over the food
- now put your eggs in the pan and cover the pan
- leave covered and cook for 30 minutes, turn the eggs sometimes so they absorb the flavours
- add the other half the wine, cover and cook for 2 more minutes it’s then ready to serve
- 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
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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85 comments
terry mohr says:
Mar 12, 2012
I love this dish. I will try cooking it next weekend and provide feedback.
jj.lymm says:
Oct 1, 2013
Thanks Terry I’m sure you will make it a delicious meal 🙂
YC says:
Jun 4, 2012
Thank you for sharing. Is very good.
firetrucks says:
Jul 8, 2012
which meat is better? pork shoulder or wuhuarou?
and can i use mijiu instead of shaoxing? will the taste differ?
jj.lymm says:
Jul 9, 2012
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.
firetrucks says:
Jul 10, 2012
thanks! will try this out 😀
cristine tan says:
Jul 18, 2012
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?
jj.lymm says:
Jul 20, 2012
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.
Larry Tay says:
Jul 25, 2012
i like it, sure i will try to cook this week end thanks alot
jj.lymm says:
Jul 26, 2012
I hope you have a super meal and great weekend!
Larry Tay says:
Jul 27, 2012
Thanks alot, today i see yr recipe for the salt and pepper fired chicken it look great, this weekend i am trying it out
thanks u too have a wonderful week end
cristan says:
Aug 1, 2012
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.
jj.lymm says:
Aug 5, 2012
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
JWS says:
Sep 2, 2012
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!
Nale says:
Nov 23, 2012
請問你是台中人嗎?哈哈
jj.lymm says:
Nov 25, 2012
我是彰化緣人啦!!:)
jj.lymm says:
Nov 25, 2012
員林
VICKY CHEN says:
Jun 4, 2014
i AM COMING THE SAME PLACE WHERE SHE LIVES AT YEAAAAAAAAA
Lulu says:
Nov 29, 2012
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
jj.lymm says:
Nov 29, 2012
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:)!!
Derrick says:
Dec 21, 2012
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.
jj.lymm says:
Dec 22, 2012
Thank you for your comment and Merry Christmas 🙂
Rita says:
Dec 22, 2012
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?
jj.lymm says:
Dec 22, 2012
Yes cook mince for 30 minutes, its on a very low heat with the pan lid on. It won’t dry out.
Heather says:
Jan 8, 2013
question can i use minced pork instead it saves me time to cut it? 🙂 thank you
jj.lymm says:
Jan 8, 2013
Yes Heather, mince should be fine, it just isn’t as traditional 🙂
Fen says:
Feb 12, 2013
Great recipe!
jj.lymm says:
Feb 15, 2013
This is oneof Taiwan’s favourites 🙂
Joanne says:
Feb 12, 2013
sounds better than the ones that I searched on the other sites. thanks for the recipe.
jj.lymm says:
Feb 15, 2013
Happy to hear that. Hope it tastes the best for you!
Magdalene Ng says:
Feb 17, 2013
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.
jj.lymm says:
Feb 17, 2013
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!
wen says:
Feb 20, 2013
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!
jj.lymm says:
Feb 25, 2013
Taiwanese style usually isn’t sweet, so it might be good to try a different sauce if you can. Gladthe kids love it though!
Jen says:
Apr 16, 2013
Thank you!! I have been craving this for a while
jj.lymm says:
Apr 16, 2013
You’re welcome, I wish you lived in the UK, I need some new reading glasses!
Winnie Ooi says:
Apr 29, 2013
Thanks for sharing. Have cooked before and my son like it very much, great recipe.
jj.lymm says:
Apr 29, 2013
Yes, this dish has everything, its great nutrition for the kids 🙂
MrMuffin says:
May 12, 2013
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!!
jj.lymm says:
May 12, 2013
Hi MrMuffin, yes it’s the same sauce, just need the mince to be a bit more fat and skin if you can get it!
Annie says:
May 14, 2013
I’m going to try making this. I wish your video was in English too though.
jj.lymm says:
May 15, 2013
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!
Lilian says:
May 22, 2013
I can’t wait to try this.. I order Lu Rou Fan from a local chinese-taiwanese restaurant every other week!
jj.lymm says:
May 22, 2013
Thank you for your comment. I hope you find that home made is best!
FC Shen says:
Jun 6, 2013
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!
jj.lymm says:
Jun 9, 2013
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.
Corina says:
Jun 13, 2013
Hi,Can i use fresh onion and garlic instate of dried onion & Garlic? Thanks
mark says:
Jun 16, 2013
Its just traditional to use the dried versions. Fresh onion and garlic are OK though if you want to use them!
Ash says:
Jun 23, 2013
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.
jj.lymm says:
Jun 25, 2013
No problem Ash, this recipe is traditional and been in my family for years from my grandma, from my mum to me 🙂
Q Weng says:
Jul 10, 2013
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.
jj.lymm says:
Jul 15, 2013
That’s great to hear Q. At the moment I am on holiday so I have written back late sorry.
Taiwanese Braised Pork on Rice | Mock My Food says:
Jul 19, 2013
[…] is the lunch I wrote about in previous post: Braised Ground Pork, Taiwanese style. It is called Lu Rou Fan. The egg is part of the […]
Erica S. says:
Jul 23, 2013
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)
jj.lymm says:
Jul 24, 2013
Thanks for writing and letting me know you enjoyed my recipes. Good luck with your website! JJ
» Braised Pork on Rice (???) says:
Aug 14, 2013
[…] the recipe from here which showed the step-by-step via Youtube. I added slightly more dark soy sauce as I like it in a […]
Hana says:
Sep 29, 2013
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?
Libby says:
Oct 23, 2013
hey joanne, I can’t eat shrimp and was wondering if there’s an alternative to shrimp that I can use? 謝謝!
jj.lymm says:
Oct 30, 2013
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
Annie says:
Dec 28, 2013
Greetings from Singapore! Thanks for the recipe! Just cooked this dish for my family & they loved it!!! Thanks for sharing! – Annie
jj.lymm says:
Jan 19, 2014
Thanks for letting me know Annie!
Winnie says:
Jan 19, 2014
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!
jj.lymm says:
Jan 19, 2014
Hi Winnie, cutting off that fat before cooking the pork might make it become hard when cooked. When you cook vyou can take the fat from on top of the sauce.
Food Memory: Lǔ Ròu Fàn (braised pork over rice) | The Creative Cocina says:
Feb 3, 2014
[…] recipe is adapted from Taiwanese Duck, a fantastic blog that celebrates Taiwanese Cuisine. It is one that I find mimics the strong […]
Food Memory: Lǔ Ròu Fàn (braised pork over rice) | says:
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[…] recipe is adapted from Taiwanese Duck, a fantastic blog that celebrates Taiwanese Cuisine. It is one that I find mimics the strong […]
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Feb 18, 2014
[…] Servings: 5 Prep Time: 20 minutes Cook Time: 30 minutes Ready In: 50 minutes Adapted from: Taiwan Duck […]
Lexsea says:
Mar 4, 2014
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.
jj.lymm says:
Mar 6, 2014
Thanks for letting me know Lexsea! I hope you and the kids enjoy your home cooking better than the restaurant version!!!
The Missing Lokness | Taiwanese Minced Pork Rice says:
May 7, 2014
[…] Source: Read & Read […]
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May 28, 2014
[…] addition, but don’t fret if you can’t find them. Many recipes including this one from Taiwan Duck use tiny dried prawns. Adding finely chopped black shiitake mushrooms is also common. And one recipe even uses peanut […]
[OFFICIAL 滷肉飯 Braised Pork Rice appreciation thread] - www.hardwarezone.com.sg says:
Jun 28, 2014
[…] 滷肉飯 Braised Pork Rice appreciation thread] Braised pork on rice (Lu Rou Fan) 滷肉飯 Taiwanese style food | Taiwan Duck Tried this recipe… totally buang. Cannot even reach 1/10 of the taste in taiwan ! Please share […]
chee ching low says:
Sep 20, 2014
Hi, just want to ask with that portion given on the recipe, how many servings is that?
jj.lymm says:
Sep 20, 2014
About 6 or 7 people
Marian says:
Sep 27, 2014
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!
mark says:
Sep 27, 2014
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.
Marina's Kitchen says:
Nov 10, 2014
I’ve tried the recipe today. super delicious ! Thanks for sharing the recipe 🙂
Lu Rou Fan (Taiwanese Braised Pork on Rice) | Marina's Kitchen says:
Nov 24, 2014
[…] TESTED RECIPE ADAPTED FROM http://taiwanduck.com/braised-pork-on-rice-lu-rou-fan-taiwanese-style-food/ […]
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Michael Scharrer says:
Jan 8, 2016
I made this a while ago. Not bad. The eggs taste similar to Taiwanese tea eggs (茶葉蛋).
mark says:
Jan 13, 2016
I have a recipe dedicated to the making of Taiwanese Tea Eggs, you should try that!
Lu Rou Fan (Taiwanese Braised Pork on Rice) | Marina's Kitchen says:
Jan 13, 2016
[…] Tested Recipe Adapted from taiwanduck.com […]
MomO2 says:
Feb 24, 2016
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!
mark says:
Feb 24, 2016
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.
TaiwaneseSeattlites says:
Dec 19, 2016
Thank you so much for posting your recipes here and your videos on YouTube! I’ve been following you for some time and have learned many wonderful recipes from you over here in Seattle! My husband is Taiwanese and he says all your dishes are authentic and yummy and he asked me to thank you! Our favorites are Lu Rou Fan, Three Cup Chicken, Ginger Duck Soup and Beef Jerky! Hope to see many more videos and recipes from you!