Lu rou fan is minced pork braised in soy sauce and served over steamed rice, a staple of Taiwan and southern Fujian, made by frying pork belly with shallots.

Lu rou fan is eaten throughout Taiwan and southern Fujian, and the flavor varies by region. In northern Taiwan people favor a greasier sauce, sometimes with glutinous rice mixed in, while in the south it is made with less fat and called bah-so-png. In 2011 a Michelin green guide wrote that minced pork rice originated in Shandong, and the Taipei City Government held a press conference asking for a revision to say it is a Taiwanese dish.

Where to eat Lu rou fan in Taipei

1 editor pick for Lu rou fan in Taipei, ranked by editorial score. All Taipei signature dishes · Lu rou fan across every city.

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Make it at home

Serves 41 hr 30 minEasy

Ingredients

  • 500g pork belly, hand-chopped or minced
  • 60ml dark soy sauce
  • 30ml light soy sauce
  • 30ml Shaoxing rice wine
  • 30g rock sugar
  • 1 star anise
  • 1 small piece cinnamon
  • 1 teaspoon five-spice powder
  • 5 garlic cloves, sliced
  • 3 shallots, sliced
  • 30ml vegetable oil
  • 20g dried shiitake, soaked and chopped
  • 4 soft-boiled eggs, peeled
  • 400g cooked Taiwanese short-grain rice, to serve
  • Pickled cucumber, to serve

Method

  1. Heat oil in a heavy pot, fry shallots and garlic until golden brown, 4 minutes.
  2. Add pork belly, brown over high heat 5 minutes, breaking up the mince.
  3. Add Shaoxing wine, both soy sauces, sugar, star anise, cinnamon and five-spice. Stir.
  4. Add shiitake and 500ml water, bring to the boil, reduce to a low simmer.
  5. Add soft-boiled eggs, cover, simmer 60 minutes until the pork is glossy and the sauce reduced to a thick syrup.
  6. Spoon over hot rice and serve with pickled cucumber on the side.

Editor tip. Hand-chopped beats minced; the irregular texture holds sauce better. Rest the braise overnight if you can; the fat layer at the top can be skimmed.

Common allergens: Gluten, Soy, Pork, Egg.