Lu Rou Fan
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4.93 from 13 votes

Lu Rou Fan (Braised Pork Rice)

Lu Rou Fan tastes fat but not greasy, and the sweetness and saltiness are just right and full of fragrance. Lu Rou Fan has a thick taste, and it is a good choice to serve with steamed rice.
Prep Time20 mins
Cook Time1 hr 40 mins
Total Time2 hrs
Course: Main Course
Cuisine: Chinese
Keyword: Lu Rou Fan
Servings: 4
Calories: 686kcal


  • 500g pork belly cut into 1/3 inch pieces
  • 1/2 onion shredded
  • 4-5 dried shiitake mushrooms soaked
  • 1 tablespoon light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon cooking wine
  • 1 star anise
  • 2 tablespoons rock sugar
  • 4 hardboiled eggs peeled (optional)
  • Green vegetables optional
  • 2 tablespoons vegetable oil
  • a couple of shallots finely chopped


  • Bring a medium wok of water to a boil, and blanch the pork belly for 2 minutes. Drain and set aside.
  • Heat vegetable oil in a wok, add onion and fry until it becomes golden. Transfer it to the cutting board and chop it.
  • Heat a wok until hot, add the pork belly and stir-fry until it shrinks.
  • Pour light soy sauce, dark soy sauce, and cooking wine in the wok. Stir-fry them a few times. Add ginger, shallots, garlic, anise, rock sugar, shiitake mushrooms, and the fried onions and stir fry for a few minutes.
  • Add in hot water just enough cover the pork and place the hardboiled egg, stew them for 1.5 hours under low heat.
  • Season with salt. Serve it with green vegetables and rice.


• Use pork belly with skin, and don’t shy away from the fat. Cut it into long strips and afterward into little dices. Attempt to ensure each piece has both fat and lean meat.
• You can use fresh or dried shiitake mushrooms. Dried shiitakes will be stronger in flavor.
• You can braise the meat longer if you like. And it’s the perfect dish to make in a slow-cooker.
• This recipe uses a lot of soy sauce, the color and taste of different brands of soy sauce will be different. Don’t add soy sauce at once, you can add it according to the taste of the sauce, to prevent the salt from being too salty or too dark; if the taste is salty, you don’t need to add salt.