Lu rou fan recipe (slow braised pork over rice)

5 from 2 votes

Learn to make this authentic Taiwanese Lu Rou Fan, made with braised pork, lu dan, and rice in a slow-cooker version for a delicious meal.

Prep Time30

Cook Time6

Total Time6 30

Course: Main Course

Cuisine: Taiwanese

Keyword: Braised pork rice, Lu rou fan, Taiwanese braised pork

Servings: servings

2 oz dried shiitake 5 large caps or 8-9 medium caps
8 large eggs hard boiled and peeled
6 oz shallot thin slice to rounds, 3 large
1.2 oz garlic cloves smashed in whole, 6 large
0.75 oz ginger peeled and slice to large thin pieces
3 bulb scallion leave in whole with white parts smashed
2.5 lb pork shoulder aka pork butt
4 tbsp avocado oil
1 tsp coarse salt
1 tsp five spice powder
½ cup light soy sauce
1 tbsp dark soy sauce
2 tbsp oyster sauce or Taiwanese thick soy sauce
3 tbsp brown sugar
3 cup mushroom soaking liquid stock for braising
A splash Taiwanese michu gluten-free mirin, Chinese shaoxing wine, or dry sherry

To rehydrate the dry shiitake, in a large bowl, soak the mushrooms in room temperature water overnight or at least 6 hours. The bowl should be large enough to hold 5 cups of water. Loosely cover the bowl and set aside in a cool and shaded spot. After that, wring out the mushroom, strain and save the mushroom soaking liquid to use as stock. Slice the mushrooms into strips. See our How to cook dried shiitake mushrooms for more details.
Others: Prepare the hard boiled eggs, peel and set them aside ready to use. Thin slice the shallot to rounds and set aside in one bowl. Prepare the garlic, ginger, and scallions on a separate plate.
Pork: Slice the pork into large chunks, about 3-4 large pieces.

In a large wok or deep sauteing pan (that can hold at least 6 cups of liquid and with a lid to cover), start the pan cold without preheating it. Add the oil and shallot and fry over medium-heat, stirring periodically until they turn light golden brown, about 10 minutes.
Strain the shallot and the oil through a sieve to separate the two. Set the shallot aside in a separate bowl and return the oil back to the pan. We’ll use this oil to sear the pork, creating the signature flavor of Taiwanese lu rou fan.

Preheat the pan over medium heat until it feels warm. Sear the pork in a single layer without touching over medium to medium-high heat for 4 minutes first side and 3 minutes flip side. Turn off the heat.

Transfer the pork along with the oil and pan juice into the slow cooker inner pot. Add the fried shallot, garlic, ginger, five spice powder, light and dark soy sauces, oyster sauce, brown sugar, mushroom soaking liquid, eggs, cooking wine, and whole scallions folded in half to fit into the pot. Gently stir and press to submerge the aromatics and the eggs under the liquid.
Close the lid and slow cook on low for 8 hours or high for 6 hours. Do not open the lid during cooking or the heat escapes, and it can take 20-30 minutes for the slow cooker to return to the proper temperature.

After braising, the pork should be fork tender and you can easily shred it with a fork. Shred them before serving.

Add the rice to the serving bowl, top with a few large spoonfuls of the shredded meat with braising liquid. Halve the egg and garnish with the vegetable on the side. Serve hot.

Separate the pork from the braising liquid. You can thicken the braising liquid in a separate pot with a touch of slurry and pack it in a separate sauce container. Store the meal box in the fridge up to 2 to 3 days ahead. To reheat, pour the sauce over, lightly stir and mix, microwave for 1 minute, stir, and microwave again until warmed through.

Make-Ahead: The meat sauce and marinated eggs taste even better the next day.
Preparation: Rehydrate the shiitake mushrooms overnight and boil and peel the eggs in advance to streamline the process.
Braising Liquid: The braising liquid is thin but packed with savory, sweet, and earthy flavors.
Extra Flavor: Add a piece of star anise to the pot for a stronger flavor.
Aromatics: You can leave the aromatics in the pot or discard them after braising. They become soft and edible.
Storage: Store in an airtight container in the fridge for 4-5 days.
Freeze: Divide it into smaller serving portions and store in freezer friendly containers for up to 3 months. Defrost 24 hours in advance in the fridge before reheating.
Reheating: Scoop off any solidified fat before reheating on the stovetop or in the microwave.
Leftover Braising Liquid: Use the flavorful braising liquid to make soup with bok choy, napa cabbage, or add boiled noodles for noodle soup.