MELT IN YOUR MOUTH Chinese Braised Pork Belly Recipe (Lu Rou Fan / 卤肉饭)

Lu Rou Fan is a Taiwanese braised pork and rice dish. The meat is typically stewed for at least an hour and a half so it is so tender. If you’ve never had it before, you should give it a try!



– 2 tbsp of light soy sauce [2汤匙生抽] – 1 tbsp of Shao Xing wine [1汤匙绍兴酒
– 500 g of pork belly [500克猪五花肉]


– 2 shallots [2个红葱头] – 1/2 cup of vegetable oil [1/2杯植物油]


– 1/3 cup of Shao Xing wine [1/3杯绍兴酒] – 2 tbsp of soy sauce [2汤匙生抽] – 1/3 cup of fried shallot [1/3杯炸洋葱] – 3 slices of ginger [3片姜] – 2 pieces of star anise [2个八角] – 50 grams of rock sugar [50克冰糖] – 3 cloves of garlic [3瓣蒜] – 1 tsp of dark soy sauce [1茶匙老抽] – 1 tsp of five spice [1茶匙五香粉] – 1 and a half liters of water ( If your pot/wok is air-tight, use less water) [1.5升水,如果你的锅密封性很好,可以放少一点水]


– 1 Egg [1个鸡蛋] – Bok choy [上海青]



– Cut the pork belly into strips. Then cut it into small size. It is about half inch thick.
-Mix it with 2 tbsp of soy sauce, and 1 tbsp of Shao xing wine. Set it aside for at least 30 minutes.


– Cut the shallots into thin strips。
– Add 1/2 cup of oil to a small sauce pot, fry the shallots on low heat. It will take about 5-8 minutes to get it golden brown.
– Strain it And you got your fried shallots.


– Heat up your wok. Add in your pork belly without oil. Stir fry it on medium heat.
– Once you see it is getting a little burned on the bottom, then add the Shao xing wine, soy sauce, rock sugar, ginger, garlic, star anise and a pinch of five spice. Keep stirring it until the sugar melts.
– Pour in 1 and half liter of water.
– Add in the fried shallot we made before and add a tsp of dark soy sauce for color.
– Bring it to a boil. `
– Turn the heat to low, let it stew for 1 -2 hours, depends on how tender you want.
– After 1 and half hours the sauce still pretty thin. And there is a lot of fat floating on the top. Skim out the fat so your pork won’t be too oily.
– Now you gonna turn the heat to high, start reducing the sauce. It will just take about few minutes. You will see a lot of bubbles and the sauce is getting thick.
– When the sauce is almost gone, you can turn off the heat.

This is perfect to serve with rice. Serve it with some vegetables and an egg for a nicely balanced meal!

Hope you enjoy! If you have any questions, just post a comment.

…and if you’ve read this far, might as well subscribe. More recipes coming soon =)


  1. 4:20. "Oh God". Enough said.

  2. very nice ty 🙂

  3. Ruby Ahenkorah

    I am cooking the braised pork now and I hope it turns out as good as yours looks, thanks for sharing

  4. John Burnett

    can u make some garlic sauce

  5. Samuel Gordon

    Everything is good just make sure u r egg is boiled properly. .

  6. I just made this and it was sooooo delicious. Thank you so much for the recipe

  7. Cars Unlocked

    I am trying this as we speak. I could not find five spice anywhere though ?

  8. My husband and I love your videos! Could you please tell me what knives you use? Do you have a recommendation for a wok? What about your spatula? You could probably get sponsors for advertising the utensils and equipment you use 😁 We would love to get the knives if you can share the brand or a link. Keep making videos! #Subscribed!

  9. can i use any kind of cooking wine¿¿

  10. It looks like Indonesian Babi Kecap!

  11. Lina Balawan

    The Egg. How long to boil to achieve that.

  12. This was great! Thank you so much ^_^

  13. Luch Hodorog

    looks delicious and perfectly cooked egg.. ☺

  14. Another great video. It's fun just to watch them but I am learning a lot and I am going to make these dishes. Reports to follow 🙂

  15. That's too dark. You must put too much dark soya source. It will look better if you put 50% less dark soy source.

  16. That looks so incredible!! I recently found your videos and I can't stop watching !! I'm just so intimidated when it comes to making things, things with any dough especially but I so badly want to be able to prepare the delicious dumplings and so much more !! The breakfast dough with meat filling is the one I want most, the one you ate for breakfast for 6 months haha! I can see why!

  17. How do you stay so thin? LOL I would be eating your food all the time! This looks so good!

  18. Derrick Bundy

    Your killing me sweet heart. Its belly, not bewry. Im definitely trying this recipe

  19. g;day love erko in perth west Australia here havin a bash at ya ching chong grub now got it tikin away on tha stove now cant wait no worries cheers

  20. Young lady, you appear to be very adept at cooking. and presenting a wide verity of delicious dishes. Maybe you should do an audition on the food network.