Lu Rou Fan Taiwanese Stewed Pork with Hard Boiled Eggs
Savor the comforting flavors of Lu Rou Fan, a beloved Taiwanese classic of stewed pork belly paired with hard-boiled eggs and served over fluffy white rice. This dish features melt-in-your-mouth pork cubes simmered in a rich, aromatic sauce made with soy sauce, rice wine, and a touch of five-spice powder, creating an umami-packed experience. Crispy shallots and garlic build a deeply savory base, while rock sugar adds just the right hint of sweetness to balance the flavors. The tender eggs soak up the luscious sauce, making every bite irresistible. Perfect for a cozy dinner or meal prepping, this one-pot recipe is a true warm and hearty delight. Whether you're a fan of Taiwanese cuisine or seeking a new way to elevate your rice bowl, Lu Rou Fan is guaranteed to impress.
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Recipe Information
Ingredients
- 500 grams Pork belly
- 6 medium Shallots
- 4 cloves Garlic cloves
- 100 ml Soy sauce
- 30 ml Dark soy sauce
- 60 ml Rice wine
- 30 grams Rock sugar
- 1 teaspoon Five-spice powder
- 0.5 teaspoon White pepper
- 500 ml Water
- 4 eggs Hard boiled eggs
- 4 servings Cooked white rice
- 2 tablespoons Cooking oil
Instructions
Cut the pork belly into small, bite-sized cubes (around 1 cm in size).
Peel and finely chop the shallots and garlic cloves.
Heat 2 tablespoons of cooking oil in a large skillet or pot over medium heat.
Add the chopped shallots, and sauté until golden and fragrant (about 5 minutes). Add the garlic and stir for another minute.
Add the diced pork belly to the pot, and stir-fry until the edges are golden brown (about 5-7 minutes).
Pour in the soy sauce, dark soy sauce, and rice wine. Stir well to coat the pork.
Add the rock sugar, five-spice powder, white pepper, and water. Stir until the sugar dissolves.
Cover the pot with a lid and bring the mixture to a simmer over low heat. Allow it to cook for 60 minutes, stirring occasionally to prevent sticking.
After 60 minutes, add the hard boiled eggs to the pot, ensuring they are submerged in the sauce. Simmer for another 30 minutes, allowing the eggs to absorb the flavor.
Taste and adjust seasoning as needed (e.g., add more soy sauce for saltiness or sugar for sweetness).
Serve the stewed pork and eggs over bowls of warm white rice, spooning the rich sauce generously over the top.
Nutrition Facts
Calories |
1071 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.3 g | 100% | |
| Saturated Fat | 26.3 g | 131% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 276 mg | 92% | |
| Sodium | 1978 mg | 86% | |
| Total Carbohydrate | 60.8 g | 22% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 9.3 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 84 mg | 6% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 451 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
