Taiwan Lu Rou Fan @ Stewed Pork Rice @ 卤肉饭

April 26, 2026

Taiwan Lu Rou Fan @ Stewed Pork Rice @ 卤肉饭

I am always a fan of belly pork in all forms...Specially love taiwanese style 卤肉饭.

I had started cooking this long long time ago. Followed blogger Taiwan Duck @ Joanne for my first recipe, never fail after that. Lately couldnt find Joanne's blog..

I had blogged an earlier version sometime back but decided to do up an easier version for easy cooking.

This is specially for Josephine who steams very good 年糕😃😃

Promised her that I would document the latest recipe when asked to share.

I really did this round based on (agaration)🤭🤭

Here it goes...a glance at the ingredients

Belly pork (skin on) - 300g

3 tbsp light soy sauce

1-2 tbsp of dark soy sauce

1 tbsp oyster sauce

Rice wine (2 rice bowls)

Rock sugar - 8-9 pcs (small ones)

3-4 tbsp or more, fried shallots (store bought) -helps thicken the sauce

1 star anise

1/4 tsp five spice powder

6pcs garlic (skin on) lightly smashed

5-6 shallots..thinly sliced

Water - enough to cover pork

4 hard boiled eggs (Air fryer *)

How to

1. Wash pork belly with salt and dry it with kitchen paper. Cut into 1/2 cm thick pieces. (can freeze it a bit to firm it up before cutting, it will be easier)

2. Sliced the shallots and fry them till fragrant but not brown.

3. Add in the pork and fry till slightly golden. Throw in all the garlic to fry together with pork.

4. Add the soy sauce gradually and continue to fry till fragrant. Add the star anise, five-spice powder and rock sugar, oyster sauce, fried shallots and fry a little longer.

5. Add the dark soy sauce and give it a good stir. Add 2 bowls of rice wine and fry further

6. Add water to cover pork (2cm above the pork). Bring to a boil on high heat and gradually lower the fire. Add in hard boiled eggs (see Airfryer method)

7. Let it stew for at least 40 mins to an hour for melt in your mouth texture.

(Check water level, add water if it is too dry as it will start to thicken gradually)

8. Add in remaining rice wine just before done, give it a good stir and give it a gentle boil.

9. Serve hot with blanch vegetables and white rice.