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Braised Pork and Shiitake Mushroom Rice Bowl - Taiwanese Lu Rou Fan 台式滷肉飯

Braised Pork Rice is one of the most popular and iconic foods in Taiwan. It is also a comforting family food which’s full of savour and aromatic flavour. You may top it up with a soy sauce infused hard boiled egg.

Braised Pork and Shiitake Mushroom Rice Bowl - Taiwanese Lu Rou Fan

Serve 2

Main ingredients

300g pork belly, cut to dices/strips (skin-on preferred for a more gelatinous finish)*

1 small onion (or 2 shallots), finely diced

1 garlic clove, finely diced

1 tsp Siuchuan Hua Jiao peppercorns (optional)

120g shiitake mushroom, diced

1 tbsp cooking oil

steamed vegetables, to serve

cooked rice, to serve

2 soft/hard boiled eggs, to serve (optional)

Cooking sauce

3 tbsp light soy sauce

2 tbsp dark soy sauce

3 tbsp Shaoxing wine

1 tsp salt

1/2 tsp fresh ground pepper

1/4 tsp chilli flakes

2 tbsp brown sugar/rock sugar

3-4 slices ginger

1 tsp Chinese 5-spice powder

2 star anises

3 bay leaves

350ml water

*Note: If you choose to use pork belly without rind, you can mix 1 tsp cornflour with 1 tbsp water and pour into the saucepan at the last 10 mins of braising, this helps to thicken the sauce but is totally optional.


  1. Heat 1 tbsp cooking oil in a large saucepan over high heat, add garlic, Siuchuan Hua Jiao peppercorns and onion/shallots dices and fry until fully browned and aromatic.

  2. Add ginger, mushroom and pork belly to the same pan, stir fry for 10-12 mins until slightly golden.

  3. Add all ingredients for the cooking cause and bring it to boil.

  4. Turn to medium-low heat, let it cook for 1 hr with lid on, stir occasionally to avoid burnt bottom.

  5. You may add hard-boiled eggs in the saucepan for some lovely soy sauce infused hard boiled eggs to serve with the rice bowl later.(optional)

  6. Serve hot with rice, steamed veggie and soft/hard boiled eggs.

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