Lu Rou Fan
Recipe courtesy of Andy Liang for Food Network Kitchen

Lu Rou Fan

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  • Level: Easy
  • Total: 2 hr 45 min
  • Active: 1 hr
  • Yield: 4 servings
Taiwanese braised pork belly is one of the simplest, yet most satisfying comfort foods. Its popularity is due in part to the delicious combination of tender pork belly, sweet and savory sauce and boiled egg, which is served over jasmine rice to soak up all the flavors. The pickled yellow daikon is classically included for refreshing crunch and flavor; feel free to replace it with your favorite pickled vegetable or even blanched bok choy or other greens.



  1. Bring 2 quarts of water to a boil in a medium saucepan. Pour about 2 cups of the boiling water over the dried shiitake mushrooms in a medium bowl and let soak, making sure they are completely submerged, until hydrated and the stems can easily be removed, 20 to 25 minutes. Reserving the soaking liquid, remove the hydrated mushrooms (press or squeeze gently to remove excess liquid) and set aside until cool enough to handle, then remove the stems and slice the mushrooms into 1/2-inch-thick strips.
  2. Fill a large Dutch oven with 1 inch of cold water and bring to a boil over high heat. Prepare a large bowl of ice water. Blanch the pork belly until it turns opaque and the water turns cloudy, about 2 minutes. Transfer to the ice water and let cool, about 5 minutes. Discard the water and return the pot to the stove top.
  3. In the same medium saucepan of boiling water, cook the eggs for 7 minutes. Transfer to the same large bowl of ice water (add more ice if needed) until cool enough to handle, 2 to 3 minutes. Peel the eggs and set aside.
  4. Cut the pork belly into 1/2-inch-thick slices and then chop into 1/2-inch-thick pieces crosswise to have layers of fat and meat in a single strip.
  5. Heat the pot over medium heat until hot and just starting to smoke. Cook the chopped pork belly, stirring occasionally, until golden brown, about 8 minutes. Remove the pork belly using a slotted spoon, leaving the pork fat in the pot, then add the shallots and fry, stirring occasionally, until golden brown, about 7 minutes. Add the pork belly, rock sugar and garlic and cook, stirring, until the garlic is fragrant, about 30 seconds. Drizzle the Shaoxing wine down the upper sides of the pot and stir until the wine is reduced by half, about 30 seconds. Drizzle both soy sauces around the upper sides of the pot and stir until combined.
  6. Add the star anise, bay leaves, cinnamon stick, smashed ginger, reserved mushroom soaking liquid and enough cold water (about 2 cups) to cover the pork belly. Stir until combined, bring to a boil and lower to a gentle simmer. Add the hard-boiled eggs and sliced shiitake mushrooms. Cook, stirring occasionally, until the pork belly is tender, about 1 hour and 30 minutes. Check after an hour to see if the liquid is below the pork belly; if so, add another 1/2 cup water and continue simmering.
  7. Remove the hard-boiled eggs from the pot and slice in half. Increase the heat to medium and reduce the sauce until thickened and coats the back of a spoon, about 15 minutes. Taste and season with salt.
  8. Serve the pork belly, sauce, hard-boiled eggs and pickled daikon over the hot rice.