Easy Braised Pork Rice with Potatoes (Lu Rou Fan)

If there is one bowl of food that defines “comfort” in a Chinese household, it is undoubtedly Lu Rou Fan (卤肉饭).

Traditionally known as Taiwanese Braised Pork Rice, this dish usually involves a labor-intensive process of frying shallots until crisp and slow-braising pork for hours. But let’s be honest—on a busy Tuesday night, I don’t always have time to stand over a wok frying shallots.

That is why I am sharing this specific home-style version. It skips the store-bought fried shallots (or the hassle of making them) and uses fresh red onion for sweetness. I’ve also added potatoes, which isn’t strictly traditional, but it’s a trick I love. The potatoes break down slightly, thickening the sauce naturally and absorbing all that savory goodness.

It is simple, foolproof, and honestly, hard to mess up even if you are a kitchen novice. One pot, simple steps, and you have a meal that freezes perfectly for the week ahead.

About the Author & Recipe Development

I’m Lin, and having grown up in the humidity of Sichuan and spent over a decade in professional kitchens, I’ve learned that while tradition is the foundation, practicality is what puts dinner on the table.

In professional Chinese kitchens, we often use “master stocks” that are years old to braise meat. At home, however, we need shortcuts that don’t sacrifice flavor. I developed this recipe after multiple tests to see if fresh onions could replicate the depth of fried shallots. The result? While slightly different, the fresh onion caramelizes beautifully with the pork fat, creating a sauce that is rich, glossy, and deeply satisfying without the extra grease.

What is Lu Rou Fan?

Lu Rou Fan consists of pork belly that has been diced into small pieces (not ground) and braised in a soy-based sauce with aromatics like star anise and sugar. It is the ultimate rice killer—you will find yourself eating way more rice than usual just to soak up the sauce!

While it shares DNA with my recipe for Braised Pork Belly (Hong Shao Rou), Lu Rou Fan is cut much smaller, almost like a ragù, making it a topping for rice rather than a standalone main meat dish.

Want the Classic Street-Food Experience? This recipe with potatoes is my personal family favorite for a hearty, all-in-one meal, but if you are looking for the strictly traditional version found in Taipei’s night markets, I have you covered. For a sauce that focuses entirely on the rich, gelatinous texture of skin-on meat without the added starch of potatoes, check out my guide to Authentic Taiwanese Braised Pork Rice (Lu Rou Fan). It uses hand-cut pork belly strips to create that signature sticky, glossy finish that melts in your mouth.

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Taiwanese Braised Pork Rice (Lu Rou Fan)

This authentic Taiwanese Braised Pork Rice (Lu Rou Fan) features tender, hand-cut strips of pork belly slow-cooked in a savory, aromatic soy sauce broth with fried shallots. Served over steamed rice with a soy-marinated egg, it is the ultimate comfort food bowl.

Check out this recipe

Why This Recipe Works

• No Frying Shallots: We use fresh red onion and sauté it down. It saves time and money (no need to buy expensive fried shallots or “onion oil”).
• The Potato Hack: Adding diced potatoes adds nutritional value and creates a starchy, velvety texture in the gravy without needing a cornstarch slurry.
• Meal Prep Friendly: This dish actually tastes better the next day as the flavors meld.

Key Ingredients & Substitutions

Here is what you will need to recreate this savory bowl.

• Pork Belly: You need the fat. Do not substitute with lean pork loin, or it will be dry and tough. Look for a piece with distinct layers of fat and meat. If you can find skin-on, even better for texture.
• Red Onion: Replaces the traditional shallots. It offers a sharper flavor that sweetens beautifully when cooked.
• Shiitake Mushrooms: Fresh or dried. If using dried, soak them first. They add a meaty “umami” punch.
• Potatoes: Use a starchy yellow potato (like Yukon Gold) so it softens well.
• The Liquid Base:
  • Light Soy Sauce: For saltiness and flavor. See my guide on Light Soy Sauce for brand recommendations.
  • Dark Soy Sauce: Crucial for that deep, amber color. Read more about Dark Soy Sauce here.
  • Alcohol: The original Chinese recipe calls for Baijiu (Chinese white liquor). It is very strong! For readers in the US/Europe, I highly recommend substituting this with Shaoxing Wine or even a dry sherry. It removes the “gamey” taste of the pork.
• Aromatics: Rock sugar (for a glossy sheen) and Star Anise.

Recipe Notes Before We Begin

💡 Freezing Tip: This meat sauce freezes exceptionally well. I usually make a double batch, portion it into small containers, and freeze it. In the morning, I grab one, and by lunch, it’s thawed and ready to be microwaved over fresh rice.

💡 Cutting the Pork: Cutting raw pork belly into tiny dice can be slippery and dangerous. Pro-Tip: Pop the pork belly in the freezer for 20 minutes before slicing. It firms up the fat, making it much easier to dice uniformly.

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How to Make Easy Lu Rou Fan

1. Mise en Place (Preparation)

Preparation is key. Cut the 250g (½ lb) of pork belly into small dice, about 1cm cubes (think “minced meat” but chunkier). Finely dice the ½ red onion, 5 shiitake mushrooms, and 1 potato. Hard boil your eggs and peel them.

2. Make the Sauce

In a small bowl, mix 5 tbsp Shaoxing Wine (or dry sherry), 3 tbsp Light Soy Sauce, and 1 tbsp Dark Soy Sauce. Set this aside.

3. Render the Pork

Heat a non-stick pan or wok over medium-high heat. Add the diced pork belly. You likely do not need extra oil, as the belly will release its own fat.

Note: If your pork is unusually lean, you can add 1 tablespoon of oil to get it started. See our guide onHow to Render Lardto understand why this fat is flavor gold!

Add 10 small pieces of rock sugar (or about 1.5 tbsp granulated sugar). Stir-fry until the pork turns pale, releases its oil, and starts to brown slightly.

4. Aromatics

Once the pork is glistening with oil, add the diced onions. Turn the heat to medium. Stir-fry until the onions are translucent and fragrant. Add the mushrooms. Why? Cooking the onions in the pork fat infuses the entire dish with aroma.

5. Braise

Pour in boiling water—you want about 5 times the amount of water relative to the ingredients (approx. 3-4 cups). Add your pre-mixed sauce and the 2 star anise. Add the peeled hard-boiled eggs now so they can soak up the flavor.

Bring to a boil, then turn the heat to low. Cover and simmer for 30 minutes.

6. The Final Simmer

After 30 minutes, taste the broth. If it needs more salt, add a pinch. If you prefer it sweeter, add a little sugar. Add the diced potatoes. Cover and simmer for another 10-15 minutes.

7. Reduce

Remove the lid. If the sauce is too thin, turn the heat up to high and stir constantly to reduce it until it is thick, glossy, and coats a spoon.

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Common Mistakes When Making Lu Rou Fan

1. Cutting the meat too large: This is meant to be a sauce, not a stew. If the chunks are too big, they won’t melt in your mouth.
2. Skipping the rock sugar: Sugar isn’t just for sweetness; it balances the heavy sodium of the soy sauce and gives the meat a beautiful red sheen (glazing).
3. Adding potatoes too early: If you add them at the start, they will dissolve completely into the sauce. We want them soft but visible.

Serving Suggestions

Serve this piping hot over short-grain or jasmine rice. A little sauce goes a long way!

To make this a balanced meal, I always pair it with something fresh and crunchy to cut through the richness of the pork. My go-to is a Smashed Cucumber Salad, which takes minutes to make.

If you want more greens, Stir-fried Lettuce with Garlic or some Pickled Bamboo Shoots are authentic accompaniments.

And if you really want a feast, start the meal with a warm bowl of Corn and Pork Rib Soup.

FAQ & Cooking Tips

Q: Can I use ground pork instead of pork belly? A: Yes, you can! It is faster and leaner. However, you will miss out on the gelatinous, melt-in-your-mouth texture that pork belly fat provides. If using ground pork, be careful not to overcook it or it becomes dry.

Q: I don’t drink alcohol. What can I use instead of wine? A: You can substitute the alcohol with chicken stock or simply water. The flavor profile will be slightly less complex, but still delicious.

Q: Why did my sauce dry out? A: Every stove is different. If your heat was slightly too high, the water may have evaporated too quickly. Just add more hot water, 1/2 cup at a time, until you reach the desired consistency.

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Nutrition Info (Estimate):

• Calories: ~450 kcal per serving
• Protein: 18g
• Fat: 35g
• Carbs: 22g
• Sodium: 980mg

(Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.)

Food Safety and Preparation

• Pork Safety: Ensure the pork reaches an internal temperature of at least 145°F (63°C), though for this braise, we are cooking it well beyond that to break down the collagen.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a saucepan over low heat. You may need to add a splash of water as the sauce will thicken in the fridge.

Authoritative References

For more information on the cultural history of Taiwanese cuisine and food safety standards regarding pork preparation, please refer to these resources:

• USDA Food Safety and Inspection Service: Fresh Pork from Farm to Table
• Taiwan Tourism Bureau: Taiwanese Culinary Arts