Lu Rou Fan (Braised Pork Rice) 滷肉飯
Prep time
Cook time
Total time
Recipe type: Meat
Cuisine: Chinese
Serves: serves 4
  • 17 oz (500 g) shoulder butt – cut into about 1 cm small cubes
  • 2 tbsp dried shrimps – soaked for 30 mins and chopped
  • ¼ cup (50 ml) good quality soy sauce
  • 2 tbsp dark soy sauce
  • ¼ cup (50 ml) rice wine (I’m using Shao Tsing)
  • 4 tbsp fried shallots
  • 2 tbsp fried minced garlic
  • 2 star anise
  • A pinch of five spice powder
  • 1 piece of medium size rock sugar / 2 tbsp white sugar
  • Some hot water
  • To serve:
  • Steam rice or egg noodles
  • Hard boiled eggs
  • Green leafy vegetable
  1. In a large pan or wok, add in the diced pork and cook for about 10 mins, until the liquid in the pan has almost evaporated.
  2. Add in dried shrimps, rock sugar, star anise, five spice powder and stir fry for 30 secs. Do not worry if the rock sugar is still hard as it will melt eventually.
  3. Add in the sauces, shallot, garlic and ½ of the rice wine and stir for another minute.
  4. Cover and bring simmer for 5 mins. The sauce should be bubbling and slightly thick.
  5. Add in hot water just enough cover the pork (we want a gravy consistency and not a soup) and place in hard boil eggs (if using) and simmer for 30 mins.
  6. Turn the eggs occasionally so both sides are evenly stewed.
  7. After 30 mins, add in the remaining rice wine and cover for another 2 mins.
  8. Serve warm.
Recipe by Bear Naked Food at