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Chinese Recipe – Taiwanese Braised Pork

Posted on by tiffany

卤 肉 lǔròu

Taiwanese braised pork, or 卤肉 lǔròu, is a beloved comfort food that defines Taiwanese home cooking. This rich, savory dish features tender pork belly slowly simmered in soy sauce, rice wine, and aromatic spices until it becomes melt-in-your-mouth perfection. Traditionally served over steaming white rice as 卤肉饭 lǔròufàn, this iconic dish represents the heart of Taiwan’s culinary culture. The deep, caramelized flavors develop through patient slow-cooking, creating layers of umami that are both satisfying and addictive. Let’s learn how to make this authentic Taiwanese classic at home.

Ingredients

带dài皮pí五花肉wǔhuāròu600 克kè（切qiē厚hòu块kuài， 约yuē1～1.5 公分gōngfēn厚hòu）
600g pork belly with skin, cut into thick slices (about 1–1.5 cm thick)
姜jiāng3片piàn (3 slices of ginger)
蒜头suàntóu3～5 瓣bàn， 拍碎pāisuì (3–5 cloves of garlic, smashed)
青葱qīngcōng2 根gēn， 打结dǎjié或huò切qiē段duàn
(2 stalks of scallions, tied into knots or cut into sections)
八角bājiǎo2～3 颗kē (2–3 star anise)
If you’re not comfortable with the taste of star anise, you can leave it out and use some white pepper instead.
冰糖bīngtáng或huò砂糖shātáng1.5 大匙dàchí (1.5 tbsp rock sugar or white sugar)
生抽shēngchōu3～4 大dà匙chí (3–4 tbsp soy sauce)
米酒mǐjiǔ3 大dà匙chí (3 tbsp rice wine)
水shuǐ， 淹yān过guò肉ròu即可jíkě (water, just enough to cover the meat)

You can also just go to a Chinese supermarket and buy a pre-made spice bag for braising. In that case, all you need is sugar, soy sauce, rice wine, water, and pork. However, you might need to adjust the seasoning yourself to get the flavor just right.

How To Do

  1. 平底锅píngdǐguō不bù加jiā油yóu， 将jiāng猪肉zhūròu煎jiān至zhì表皮biǎopí金黄jīnháig
    Without adding oil, sear the pork belly in a frying pan until the surface is golden brown.
  2. 拿ná另一个lìngyíge锅子guōzi将jiāng姜片jiāngpiàn、 蒜头suàntóu、 葱cōng、 八角bājiǎo放fàng入rù锅guō底dǐ， 接着jiēzhe放fàng入rù刚gāng煎jiān好hǎo的de猪肉zhūròu
    In a separate pot, place the ginger slices, garlic, scallions, and star anise at the bottom, then add the seared pork on top.
  3. 倒dǎo入rù酒jiǔ、 生抽shēngchōu、 水shuǐ
    Pour in rice wine, soy sauce, and water.
  4. 汤汁tāngzhī滚gǔn后hòu关guān小xiǎo火huǒ盖gài上shàng盖子gàizi煮zhǔ15 分钟fēnzhōng
    Once the liquid comes to a boil, reduce to low heat, cover with a lid, and simmer for 15 minutes.
  5. 15 分钟fēnzhōng后hòu开kāi盖子gàizi放fàng入rù冰糖bīngtáng， 继续jìxù盖gài上shàng盖子gàizi小xiǎo火huǒ煮zhǔ30 分钟fēnzhōng
    After 15 minutes, uncover and add rock sugar. Cover again and continue simmering over low heat for another 30 minutes.
  6. 接着jiēzhe不要búyào开kāi盖子gàizi， 关火guānhuǒ继续jìxù闷mēn20 分钟fēnzhōng， 完成wánchéng
    After simmering, turn off the heat but keep the lid closed. Let it sit and steam for 20 more minutes. Done!

卤肉饭 lǔròufàn

  1. 把bǎ卤肉lǔròu切qiē碎suì
    Chop the braised pork into small pieces.
  2. 盛chéng一yì碗wǎn饭fàn
    Serve a bowl of rice.
  3. 淋lín上shàng卤肉lǔròu的de酱jiàng汁zhī， 再zài把bǎ切qiē碎suì的de卤肉lǔròu放fàng上shàng去qù
    Pour the braising sauce over the rice, then add the chopped pork on top.

I personally like to add a soft-fried egg, so the runny yolk mixes into the rice when I stir it all together.

What else can I add to the braise?

To be honest, you can pretty much add anything! You can even add chili peppers if you like spicy food.

But in Taiwan, the more common ingredients to braise together are peeled boiled eggs, dried tofu, white radish, kelp, tofu, tofu skin, and chicken legs.

How to Store Braising Liquid

  • Best for: Short-term use (within 3–5 days).

  • How to do it:
    • Let the braising liquid cool completely.
    • Strain out all solids (scallions, ginger, garlic, spices, etc.).
    • Store it in a clean, airtight container in the refrigerator.
    • Be sure to bring it to a full boil before using it again to kill any bacteria.
Do you like it? 🙂