Why This Lu Rou Fan Recipe Works

- Rendering the pork belly first develops flavor and releases enough fat to cook the aromatics.
- Star anise, cassia bark, and bay leaves add warm depth without overwhelming the pork.
- Dried shiitake mushrooms bring extra savory flavor to the braising liquid.
- Cola helps create a glossy, lightly sweet sauce in this easy home-style variation.
- A final high-heat reduction concentrates the sauce so it clings to the pork and rice.

Recipe Overview

**Prep time:** 15 minutes  
**Cook time:** 45 minutes  
**Total time:** 1 hour  
**Servings:** 4  
**Cuisine:** Taiwanese-inspired Chinese  
**Course:** Main dish  
**Skill level:** Easy

Braised Pork Rice Ingredients

- 1.3 lb / 600 g skinless pork belly
- 1 teaspoon neutral cooking oil, optional
- 3 scallions, cut into short sections
- 5 slices fresh ginger
- 2 whole star anise pods
- 1 small piece cassia bark
- 2 dried bay leaves
- 1/2 medium red or yellow onion, diced
- 4 dried shiitake mushrooms, soaked and diced
- 2 tablespoons Shaoxing wine
- 3 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 12 cooked and peeled quail eggs
- 1 can / about 330 ml cola
- 1 to 1 1/4 cups / 240 to 300 ml water
- 1/2 teaspoon salt, or to taste
- 4 cups hot steamed rice
- Chopped scallions and blanched greens, for serving

How to Make Taiwanese-Style Braised Pork Rice

### 1. Cut the Pork Belly

Cut the pork belly into short strips about 1/2 inch / 1.5 cm wide. Keeping the pieces similar in size helps them cook evenly and makes the finished pork easy to spoon over rice.

2. Render and Brown the Pork

Heat a wok or heavy pan over medium heat. Add a teaspoon of oil only if the pan is very dry, then add the pork belly. Stir-fry until the edges begin to brown and some of the fat renders out, about 6 to 8 minutes.

Do not pour off all the rendered fat. A small amount helps carry the aroma of the spices, onion, ginger, and mushrooms.

3. Bloom the Whole Spices

Add the scallion sections, ginger, star anise, cassia bark, and bay leaves. Stir for about 30 seconds, just until fragrant.

Whole spices are powerful, so the goal is a rounded braising aroma rather than a sauce dominated by cinnamon or licorice notes.

4. Add Onion and Shiitake

Add the diced onion and soaked shiitake mushrooms. Cook over medium-low heat for 2 to 3 minutes, until the onion begins to soften and the mushrooms smell savory.

If you soaked the mushrooms yourself, you can replace part of the water later with strained mushroom soaking liquid.

5. Season the Braise

Pour in the Shaoxing wine and let it bubble briefly. Add the light soy sauce and dark soy sauce, then stir until the pork is evenly coated and glossy.

Light soy sauce provides most of the savory seasoning. Dark soy sauce is mainly used for deeper color, so a small amount is enough.

6. Add Quail Eggs, Cola, and Water

Add the peeled quail eggs. Pour in the cola and enough water to almost cover the pork. Add the salt, but taste the liquid first because soy sauce brands vary in saltiness.

Bring the mixture to a boil. If you prefer not to use cola, replace it with the same amount of water and add 1 tablespoon of rock sugar or brown sugar.

7. Simmer Until Tender

Cover the pan, lower the heat, and simmer gently for 30 minutes. Stir once or twice and add a splash of hot water if the liquid reduces too quickly.

The pork is ready when it is tender but still holds its shape, and the quail eggs have absorbed the color of the sauce.

8. Reduce the Sauce and Serve

Remove the lid and increase the heat. Stir gently until the sauce becomes glossy and thick enough to coat the pork. Remove the star anise, cassia bark, bay leaves, ginger, and scallion pieces before serving.

Spoon the braised pork and quail eggs over hot steamed rice. Finish with chopped scallions and serve with blanched greens if desired.

Three Whole Spices for a Better Braise

The warm aroma in this braised pork rice comes from whole spices that release flavor slowly.

[Sichuan Sensations Whole Star Anise](/products/sichuan-sensations-whole-star-anise) adds a sweet, warm aroma that works especially well with soy-braised pork.

Click Image to Buy[Sichuan Sensations Whole Cassia Bark](/products/sichuan-sensations-whole-cassia-bark) brings woody warmth and gives the sauce a deeper Chinese red-braising character. Use only a small piece so it does not overpower the dish.

Click Image to Buy
[Sichuan Sensations Whole Dried Bay Leaves](/products/sichuan-whole-dried-bay-leaves) provide gentle herbal depth during the 30-minute simmer.

Click Image to Buy

Tips for the Best Braised Pork Belly Rice

**Choose balanced pork belly.** Look for clear layers of meat and fat. Extremely fatty pork can make the finished bowl feel greasy.

**Keep the simmer gentle.** A hard boil can toughen the meat and evaporate the sauce before the pork becomes tender.

**Taste before adding salt.** Soy sauce, mushroom liquid, and different cola brands can change the final balance.

**Use whole spices in moderation.** Two star anise pods, one small cassia piece, and two bay leaves are enough for this amount of pork.

**Reduce only at the end.** The covered simmer tenderizes the meat; the final uncovered boil creates the glossy sauce.

Easy Variations

- **No quail eggs:** Use 4 peeled hard-boiled chicken eggs, or omit the eggs.
- **No cola:** Use water plus 1 tablespoon rock sugar or brown sugar.
- **Less rich:** Replace one-third of the pork belly with diced pork shoulder.
- **More mushroom flavor:** Add 2 extra soaked shiitake mushrooms and use some strained soaking liquid.
- **Mild chili warmth:** Add one whole dried chili during the simmer and remove it before serving.

What to Serve with Lu Rou Fan

Braised pork rice is a complete meal on its own, but fresh vegetables help balance the rich sauce. Good choices include blanched bok choy, steamed broccoli, pickled mustard greens, cucumber salad, or a light clear soup.

## Storage and Reheating

Cool leftovers promptly and refrigerate them in an airtight container for up to 3 days. Reheat gently in a saucepan with a small splash of water. The flavor often deepens overnight as the pork and eggs continue to absorb the sauce.

For longer storage, freeze the braised pork and sauce without the rice for up to 2 months.

Frequently Asked Questions

### Is lu rou fan the same as braised pork rice?

Lu rou fan is commonly translated as Taiwanese braised pork rice. Recipes vary by region and household, especially in the size of the pork pieces, sweetness, and choice of aromatics.

### Is cola traditional in Taiwanese braised pork rice?

Cola is a convenient home-style variation rather than a requirement in traditional recipes. It contributes sweetness and caramel color. Water with rock sugar is a suitable alternative.

### Can I use pork shoulder instead of pork belly?

Yes. Pork shoulder produces a leaner bowl, although the sauce will be less rich. You can also use a mixture of pork shoulder and pork belly.

### Why is my braised pork sauce too thin?

Remove the lid and simmer over high heat at the end, stirring frequently. The sauce will thicken as water evaporates.

### Can I make braised pork rice ahead of time?

Yes. The braised pork can be made one day ahead, chilled, and reheated gently. Remove any hardened excess fat from the surface before reheating if desired.