Braised pork rice (Chinese:卤肉饭; pinyin: lǔròufàn) is a popular rice dish commonly available throughout Taiwan. While the flavor of this dish may vary from one region to the other, the basic ingredients remain similar such as minced pork, soya sauce and served on steamed rice. This dish is so easy to cook and technically you can just prepare this one dish and your meal is settled.
Refer to the ingredient list below or go to our website here
for your easy reference.
We would like to give special thanks to La Gourmet for letting us try out their high quality Shogun non-stick pan in the video. If you like to buy them, you can go to any of the major department stores in Singapore such as Isetan, Robinsons, BHG, OG, Metro or Tangs.
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Ingredients:
Serves 5 – 6
500g of pork belly
1-2 tablespoons of cooking oil
70g of shallots – chopped
2 cloves of garlic – chopped
8 pieces of dried mushrooms – diced
1 teaspoon of five spice powder
A few dashes of white pepper
1/2 cup of white rice wine
1/3 cup of low sodium light soya sauce
1/3 cup of premium dark soya sauce
15g of rock sugar
700ml of chicken stock
4 hard boiled eggs – optional
source
41 Comments
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i tried several 卤肉饭 mostly the gravy turned into oil after cool down. But this, its heaven, I couldn't believe that I could actually made such good 卤肉饭, even better than some stalls!
Roland, seeing you eat, makes me hungry. Will do this dish tonight for my family. Thank you for your recipe.
My kids have approved this step by step flavoursome recipe. It tastes amazing everytime!
Thank you Roland! I have been looking forward to this recipe of yours ever since you posted the vegetarian version. Deeply appreciate the meat version for both pork ans chicken. Will try it this week! Thanks again for your delicious and easy to cook recipes! 😍🤤😋
i love u daddy!
I really like watching your videos. Your recipes are easy to follow. I already tried some of your recipes. The way you explain in your videos is very clear.
I try this recipe… Like before… It's good 👍.. they like it..
But.. I not us pork belly… I use pork shoulder 😊.. btw… Thankful..
Hi Chef Roland. May I know if Chinese rice wine is similar to Xiao Xing Wine? Or could you let me know what alternative can I use to replace Chinese rice wine? Would love to try this recipe but don’t have the rice wine
Sir thank you for sharing this easy recipe, I have tried this last night and my Boss liked it so much. Thanks, God bless you.
ROLAND CHEF.TAIWAN LUROU FAN.
TAIWANESE STYLE IS SHALLOT SHOULD BE FRY FIRST. THIS IS SINGAPORE STYLE. NOT AUTHENTIC TAIWANESE STYLE. CAUSE I,VE BEEN LIVING IN TAIWAN FOR 35 YRS.YAH THIS BRAISED PORK WITH RICE AND BRAISED EGG IS REALLY VERY TASTY DELICIOUS.
NO MUSHROOM IN TAIWAN LUROU FAN.BUT WE CAN CREATE ADD MUSHROOM IS MORE DELICIOUS
IN OUR VERSION.
ROLAND CHEF YOUR STYLE IS ALL HOME STYLE MOSTLY FOR MAMA COOKING.
NO RST STYLE …
Thanks you for explained this.
la la la love you man! Thanks for the recipe!
just tried it last night, I used less meat and also cut down on the rest of the ingredients (agak agak) but there was still a lot of sauce left over (after reducing it) and also was a bit too salty lol. next time I'll use less chicken stock and soysauce haha. taste good and it's ez but need alot of effort imo
cut pork (thinly), then cut into strips
in a heated pan, add a little oil, then put in the pork
stirfry until oils is coming out of pork and the pork has browned
(never use olive oil in non stick pan)
add 70g shallots, stirfry (until u can smell the fragrance)
add 2 cloves garlic, stirfry (for 30s)
add 8 pieces of diced mushroom
add 1 teaspoon five spices powder
add white pepper
mix
add half a cup of Chinese rice wine
add one third cup light coy sauce
add one third cup dark soya sauce
add 15g sugar
add 700ml chicken stock/water
turn to high heat (until boil)
add hard boil egg
turn to low heat (for 45min/1h/1.5h)
👍
Thks. for this receipe l tried it today came out sooo gd.
Hi Roland, is it possible to use other cuts of pork like shoulder or collar?
Just want to check 1/3 cup(80ml) of each light and dark soya + 700ml of broth for 500gm of pork. Thanks.
where the 70g of shallots go？
Tried this today, its soooooo good. Thanks for sharing
What wok are you using? It looks very good.
I love it the cook taiwanes
Enjoy watching the way u enjoy yr food, like this revipe
I took "a small piss", didn't turn out well… 😅😂😜
Super 👍👍👍my favorite Dish👍👍👍
https://youtu.be/V8TR7zJywwo
Wow super i like it👍👌👌👌https://youtu.be/V8TR7zJywwo
Hi, can I know the conversion from cup to ml? TIA
I made this one, it's so delicious! My daughter said it's a restaurant quality. Thank you for sharing your excellent recipes! Actually, all of your recipes that I tried are all Superb! Thanks again.
7
Hello! Just tried making this but my meat is very salty & hasn’t softened after 2hours of simmering – what can I do?
Hi!! Could you do the chicken stock simmer quicker in a pressure/instant pot?
Omg just cooked this n it was soooo shiok. Didnt have chinese rice wine so substituted with mirin n sake.
Tried this recipe for the first time & it was amazing! I vouch for your recipes as I’ve tried a few from your channel alone & all was satisfying. I like the fact that it’s using simple ingredients & taste great! Looking forward to more recipes.
I have tried it and the taste is so so good.My kids and hubby love it so much. I can’t believe I can cook such a delicious dish. Thank you Chef Roland for your video. 👍
Will enjoy ur video better without ur horrible english slang!!!!
hii, is there any replacement for chinese rice wine? can i use 料酒？
Always cook your menu
My employer love it
White rice wine is hua da chiew?
HO CHIAK LO.. Thanks Chef Ro..
Can i use hua tiao wine instead of rice wine?
Can i substitute white rice wine with rice vinegar?