Lu Rou Fan Recipe (Taiwanese Stewed Pork with Hard-Boiled Eggs)

lu rou fan, Taiwanese braised pork with egg over rice

Lu rou fan, or stewed pork with rice, is a very common dish in Taiwan. The pork is seasoned and stewed until very tender and served over rice. Meat that’s stewed like this is fork-tender, something I really like. It’s a simple and satisfying dish considered comfort food by many.

It is very similar to the Vietnamese thit heo kho in that it’s stewed pork seasoned primarily with soy sauce and eaten with rice. So I feel right at home eating this stuff. However, lu rou fan has more ingredients and spices added, giving it a unique flavor.

Cuts of meat

Depending on where you order this, the cut of meat and seasonings will vary. Lu rou fan benefits from a good balance of fatty and non fatty cuts of pork. Many recipes for this call for pork belly.

lu rou fan closeup

Belly with the skin on is a bit too much for me, so I’d remove some of the skin and some of the rendered fat before stewing. Because of how fatty and salty lu rou fan can be, it naturally goes well with pickles (again, similar to thit heo kho).

This balances well with a side of greens such as kai lan.

Lu Rou Fan Pinterest image

Lu Rou Fan (Taiwanese Stewed Pork with Hard-Boiled Eggs)

5 from 1 vote
A simple and delicious recipe with very tender stewed pork, and flavorful hardboiled eggs. Lu rou fan is a Taiwanese recipe with flavors very similar to Vietnamese and other Asian pork dishes, but with its own twist.
BY: Huy Vu
Prep: 15 mins
Cook: 45 mins
Total: 1 hr



  • 4 shallots or substitute 1 medium yellow onion
  • 2 cloves garlic


  • 1.25 lb pork belly or shoulder


  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp dark soy sauce for color
  • 1/4 cup water
  • 1 star anise
  • 1/2 tsp Chinese 5 spice powder
  • 1-2 inches of cinnamon stick
  • 1.5-2 tbsp ginger sliced
  • 4 shiitake mushrooms optional

Final Additions

  • 4 hard-boiled eggs
  • 1 stalk scallion finely chopped


  • Cut pork into small cubes. Chop shallots and mince garlic.
  • Saute pork until brown. Remove meat (leave fat in pan) and saute the shallot and garlic on medium-high heat until lightly browned. Remove from pan, then saute mushrooms.
  • Add everything back into the pan, including the soy sauce, rice vinegar, dark soy sauce, water and spices (star anise, 5 spice, cinnamon, and ginger). Simmer for about 30-60 minutes or until tender. Add the eggs during the last 10-15 minutes.
  • Garnish with chopped scallion

Nutrition Facts (per serving)

Serving: 0g | Calories: 392kcal | Carbohydrates: 7g | Protein: 26g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 231mg | Sodium: 762mg | Potassium: 501mg | Fiber: 1g | Sugar: 3g | Vitamin A: 232IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 2mg
Nutrition Facts
Lu Rou Fan (Taiwanese Stewed Pork with Hard-Boiled Eggs)
Amount Per Serving (0 g)
Calories 392 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 10g63%
Cholesterol 231mg77%
Sodium 762mg33%
Potassium 501mg14%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 3g3%
Protein 26g52%
Vitamin A 232IU5%
Vitamin C 3mg4%
Calcium 55mg6%
Iron 2mg11%
* Percent Daily Values based on a 2000 calorie diet.
Course: Main Course
Cuisine: Taiwanese
Keyword: Taiwanese stewed pork
Did you cook this recipe?Tag @HungryHuy or #hungryhuy–I’d love to see it!

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5 comments on “Lu Rou Fan Recipe (Taiwanese Stewed Pork with Hard-Boiled Eggs)

  1. Julia | says:

    What an interesting dish! I am bookmarking it! I love pork and I will take any excuse to use eggs in my recipes.

    1. Huy says:

      Same here! If it’s not already part of a dish I’ll find a way to work in a fried egg-of-the-day.

  2. Lauren says:

    Hooray for Taiwanese lu rou fan! 🙂 I remember getting this from my auntie in Taiwan as a kid and eating until I couldn’t breathe. Thanks for the upload!

  3. Anna says:

    Hi! I love your website! I think this would be a great dish to make for Hubby’s birthday since he is native Taiwanese. If not using pork belly, what cut of pork do you suggest using?

    1. Huy says:

      Hey Anna! You can use shoulder or butt here as well. Choose something with a level of fat you like and simmer til soft 🙂

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