Taiwanese Stewed Pork: A Comforting Lu Rou Fan Recipe

Taiwanese stewed pork, often served as lu rou fan, is tender pork simmered with soy sauce, shallots, rice wine, and warm spices, then spooned over rice. This home-style version uses small pieces of pork shoulder for a rich, savory sauce, and like many Taiwanese dishes, it has variations from cook to cook.

Ingredients

2 lb (900 g) boneless pork shoulder, cut into roughly ¼-inch (6 mm) pieces
8 oz (225 g) shallots, peeled and thinly sliced
1 tbsp (15 ml) neutral cooking oil, such as canola or vegetable oil
4 garlic cloves (about 12 g), finely chopped
1 tbsp (15 g) finely chopped fresh ginger
¼ cup (60 ml) Shaoxing rice wine
⅓ cup (80 ml) regular soy sauce
1 tbsp (15 ml) dark soy sauce
1 tbsp (12 g) brown sugar
½ tsp (about 1 g) Chinese five-spice powder
¼ tsp (about 0.5 g) ground white pepper
1 bay leaf
2½ cups (600 ml) water
3 cups (570 g) uncooked medium-grain white rice
3½ cups (830 ml) water for the rice, or the amount specified on its package

Shaoxing wine is a Chinese rice wine with a distinct rounded aroma; dry sherry is a practical substitute, though it gives the sauce a slightly different flavor. For an alcohol-free version, use the same amount of water instead. Dark soy sauce adds color and a little sweetness; if it is hard to find, use regular soy sauce in its place, knowing the finished sauce will be lighter. Shallots are common in lu rou fan, but thinly sliced yellow onion can stand in for them, with a sweeter, less delicate result.

Instructions

Prepare the pork and rice ingredients. Cut the pork shoulder into small, even pieces so it becomes tender in the braising time and is easy to eat with rice. Peel and slice the shallots, chop the garlic and ginger, and measure the sauce ingredients. Rinse the rice in cool water, changing the water until it is less cloudy, then drain it. This preparation takes about 25 minutes.
Fry the shallots. Set a heavy pot or Dutch oven over medium heat and add the neutral oil. Add the sliced shallots and cook for about 8 minutes, stirring often, until softened and golden at the edges. Keep the heat moderate: shallots can go from golden to burnt quickly, and burnt shallots make the sauce bitter. Transfer them to a plate, leaving the oil in the pot.
Brown the pork. Add the pork to the same pot. Cook for about 10 minutes, stirring and turning the pieces so they lose their raw color and pick up some golden patches. If the pot is too crowded for the pork to brown, cook it in two batches; a crowded pot releases liquid and steams the meat instead. Return all the pork to the pot before moving on.
Build the sauce. Stir in the garlic and ginger and cook for 2 minutes, just until fragrant. Add the Shaoxing wine and scrape up any browned bits from the bottom of the pot. Stir in the regular soy sauce, dark soy sauce, brown sugar, five-spice powder, white pepper, bay leaf, water, and fried shallots. Bring the liquid to a gentle boil, which should take about 3 minutes.
Braise until tender. Reduce the heat to low, cover the pot with the lid slightly ajar, and simmer gently for 60 minutes. Stir every 15 minutes or so, checking that the sauce is bubbling softly rather than boiling hard. If it looks dry before the pork is tender, add a splash of hot water. The pieces should be soft enough to bite easily, while still holding their shape. Check the largest pork pieces with a food thermometer: USDA FSIS gives 145°F (63°C) followed by a 3-minute rest as the safe minimum for whole cuts of pork. This long braise takes the pork well beyond that minimum; let the finished pot stand off the heat for at least 3 minutes before serving.
Cook the rice while the pork simmers. Put the drained rice and 3½ cups (830 ml) water in a saucepan with a tight-fitting lid. Bring it to a boil, cover, and reduce the heat to low. Cook for about 15 minutes, or follow the package directions for your rice. Turn off the heat and leave it covered for 5 minutes, then fluff gently with a fork. This cooking happens during the pork’s simmer, so it does not add extra time to the recipe.
Finish and serve. Remove the bay leaf and stir the pork once more, about 2 minutes after turning off the heat. Taste the sauce and adjust its balance if needed: a little hot water softens a salty or concentrated sauce, while a small pinch of sugar rounds out one that tastes too sharp. Serve the pork and plenty of sauce over warm rice.

Tips

Cut the pork evenly. Pieces close to ¼ inch (6 mm) cook at a similar rate and distribute well over rice. Larger chunks can work, but they may need more simmering time and make the dish feel more like a conventional stew than a rice topping.
Keep the simmer gentle. A hard boil can make the sauce reduce before the pork softens and can leave the meat tougher. If the liquid is bubbling vigorously, lower the heat and partially cover the pot.
Balance salt and sweetness at the end. Soy sauces vary in saltiness, so wait until the pork is tender before deciding whether the sauce needs adjustment. Add water gradually rather than pouring in extra soy sauce or sugar all at once.
Choose the right substitute. Dry sherry works in place of Shaoxing wine; water makes a milder, alcohol-free sauce. If you use onion instead of shallots, cook it patiently until golden, and avoid replacing the five-spice with a large amount of another spice blend, which can overwhelm the pork.

Serving Suggestions

For the classic simple meal, spoon a generous portion of stewed pork and sauce over a bowl of hot rice. The rice should be ready to catch the glossy, salty-sweet braising liquid; serve extra sauce at the table for anyone who likes a wetter bowl. A small pile of blanched leafy greens, such as bok choy or Chinese broccoli, adds color and a fresh contrast. Quick-pickled cucumber or a light vegetable side also balances the richness without competing with the pork.

For a more substantial spread, offer the rice and pork alongside a clear vegetable soup and a few shared side dishes. A halved soft-boiled egg is a familiar topping in many versions; cook eggs until the yolk and white are firm if serving them that way. Keep toppings modest so the pork remains the main flavor. For individual bowls, let each person choose how much sauce, greens, and egg to add.

Variations

Use a different cut: Pork belly makes a richer, fattier version and is a common choice in some styles of lu rou fan. Trim excess surface fat if desired, and spoon off some rendered fat before braising if the sauce seems greasy. Pork shoulder is a good middle ground because it has enough fat to stay succulent without making the bowl as rich.

Make the texture finer: Instead of hand-cutting the shoulder, ask a butcher to coarsely grind it or pulse small batches briefly in a food processor. A finer texture coats the rice more like a minced-pork sauce. Avoid turning it into a paste, and cook ground pork to 160°F (71°C), the USDA FSIS safe minimum for ground meat.

Adjust the seasoning: Add a small piece of star anise for a more pronounced aromatic note, or omit the white pepper if you prefer a gentler finish. Some cooks use a little more sugar or a different balance of light and dark soy sauce. Make changes in small amounts; the pork and soy should remain the central flavors rather than the spice.

Make it gluten-free: Use soy sauce labeled gluten-free or tamari, and verify that the Shaoxing wine and other packaged ingredients meet your needs. Tamari can taste slightly different and may be saltier, so taste the sauce before adding any extra seasoning. The rice and pork are naturally suited to a rice-based bowl, but check all labels rather than assuming every condiment is gluten-free.

Storage and Reheating

Refrigerate the pork and rice within 2 hours of cooking. For faster, more even cooling, divide them into shallow containers rather than leaving a large pot on the counter. Store the pork with its sauce in a tightly covered container, and keep rice separate if you can; separate storage makes it easier to reheat each portion evenly. Both the cooked pork and rice keep for 3 to 4 days in the refrigerator.

Reheat only the amount you plan to eat. Warm the pork in a covered saucepan over low to medium heat, stirring occasionally and adding a spoonful of water if the sauce has thickened. You can also microwave it in a covered, microwave-safe dish, stirring partway through. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Reheat rice until steaming throughout, and avoid repeatedly cooling and reheating the same portion.

For longer storage, freeze the cooled pork and sauce in meal-size, airtight containers for up to 3 months for best quality. Thaw it in the refrigerator, then reheat to 165°F (74°C). Rice can also be frozen separately, though its texture may be a little softer after thawing. Do not leave cooked pork or rice at room temperature for extended storage.

Frequently Asked Questions

Is Taiwanese stewed pork the same as lu rou fan?

Lu rou fan means braised pork rice and usually refers to pork served over rice with its savory sauce. The pork may be finely minced, chopped into small pieces, or cut into larger pieces, depending on the cook and regional style. This recipe is a chopped-pork version designed to give you tender pieces and sauce in every bite.

Can I make the pork ahead?

Yes. The pork can be cooked a day or two ahead and refrigerated with its sauce for 3 to 4 days total. Its flavor may seem more blended after resting, and the sauce may thicken when cold. Reheat it gently with a splash of water, bringing leftovers to 165°F (74°C), and cook fresh rice if you want the best rice texture.

Why is my pork still chewy?

It may need more time at a gentle simmer. Pork shoulder contains connective tissue that softens during slow cooking, and larger pieces take longer than small, evenly cut ones. Check that the pot is simmering rather than merely warm, then continue cooking in 10- to 15-minute increments until the pieces are tender. Add a little water if the sauce is reducing too much.

Can I cook this in a slow cooker?

Yes, but brown the shallots and pork in a skillet first for better color and flavor. Transfer them to the slow cooker with the aromatics, seasonings, and water, then cook on low until the pork is tender, usually about 6 to 7 hours depending on the appliance and piece size. Since a slow cooker retains liquid, begin with less water and add more if needed; finish by adjusting the sauce on the stove if it is thinner than you like.

Can I use regular soy sauce instead of dark soy sauce?

Yes. Replace the dark soy sauce with the same amount of regular soy sauce. The dish will be lighter in color and may taste a little less rounded, but it will still be savory. Taste before adding extra salt, since the regular soy sauce in the recipe already supplies plenty of seasoning.

What can I use if I do not have five-spice powder?

You can leave it out for a simpler soy-and-shallot braise, or add a small pinch of ground cinnamon and star anise if those are available. Keep substitutions restrained; five-spice blends vary, and a heavy hand can make the sauce taste perfumed instead of savory. The dish will still work without it.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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