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Verna Gao's Taiwanese braised pork rice (lu rou fan)

• Verna Gao

Published: August 28, 2026 at 10:12 AM

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Serves 4

Easy

Prep: 15 mins

Cook: 50 mins

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Content creator Verna Gao shares her simplified version of the traditional Taiwanese dish - served with non-negotiable braised eggs

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Want to make authentic Taiwanese braised pork rice? Content creator and recipe developer Verna Gao (aka @vernahungrybanana) shares her recipe for lu rou fan. Try her recipe below, then try our Taiwanese beef stir-fry and discover 10 things we love about Taiwanese cuisine. Read more about Verna Gao's food travel series.

Verna says, "One of my absolute favourite Taiwanese comfort foods that’s so easy and feels like a hug in a bowl! And personally, the braised eggs are non-negotiable.

"For my version, I’ve simplified the traditional method: I used an onion instead of shallot, skipped frying them, and also used Chinese five spice powder rather than measuring out individual spices. I also used brown sugar instead of rock sugar."

Verna Gao's Taiwanese braised pork rice (lu rou fan) recipe

Ingredients

• 750g-1kg pork belly (or fatty pork)

  chopped

• 1 onion (or 2 red shallots)

  finely chopped

• 8-10 dried shiitake mushrooms

• 4-5 slices ginger

• 4 garlic cloves

  grated

• ½ tbsp five spice powder

• 2 tbsp shaoxing rice wine

• 3 tbsp light soy sauce

• 2 tbsp dark soy sauce

• 2 tbsp brown sugar

• 4-5 hard boiled eggs

• steamed rice

  to serve

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Method

• step 1

  Put the pork in a dry pan over a medium heat and cook until it renders its own fat and becomes lightly caramelised.

• step 2

  Add the chopped onion, ginger and garlic, then stir in the five spice powder, shaoxing rice wine, light soy sauce, dark soy sauce and brown sugar.

• step 3

  Rehydrate the dried shiitake mushrooms by soaking them in hot water. Squeeze the mushrooms dry, chop them up and add them to the pot along with their soaking liquid. Pour in enough water to just cover everything (roughly 750ml) and bring to a simmer. Cook for around 45 mins, stirring occasionally.

• step 4

  Halfway through cooking, add the boiled eggs so they can soak up the braising liquid.

• step 5

  Serve over steamed rice, mix everything together and enjoy immediately.

Authors

Verna Gao

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