Asian Cuisine
Lu Rou Fan, Taiwanese Braised Minced Pork That's Perfectly Infused with Flavor
Prep
15 min
Cook
70 min
Servings
4
Level
Medium
Lu Rou Fan is a legendary Taiwanese comfort dish made of minced meat slow-braised with soy sauce, fried shallots, and warm spices until tender and fragrant. Ladled over warm white rice, its savory-sweet sauce with a hint of caramel will have anyone reaching for seconds. Perfect as a warming, filling dinner menu.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500 grams coarsely ground beef (fatty cut such as brisket)
- 6 cloves garlic, finely minced
- 8 shallots, thinly sliced
- 1 onion, finely minced
- 5 tbsp soy sauce
- 2 tbsp sweet soy sauce (kecap manis)
- 2 tbsp granulated sugar
- 600 ml chicken or beef stock
- 2 star anise
- 1 stick cinnamon stick
- 3 inch piece ginger, crushed
- 4 tbsp cooking oil
- 4 hard-boiled eggs
- 4 servings warm white rice
- to taste boiled salted mustard greens or caisim, for serving
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👩🍳 Instructions
- 1 Heat the cooking oil in a thick-bottomed pot or pan. Sauté the sliced shallots until golden brown and slightly crispy; set some aside for garnish.
- 2 In the leftover shallot oil, sauté the minced garlic and onion until fragrant and softened.
- 3 Add the ground beef, stirring and pressing it apart so it doesn't clump, and cook until it changes color and turns slightly brown.
- 4 Add the granulated sugar, stirring until it caramelizes slightly and coats the meat—this is the key to Lu Rou Fan's signature color and flavor.
- 5 Pour in the soy sauce and sweet soy sauce, stirring well until the meat is evenly coated with the seasoning.
- 6 Add the stock, star anise, cinnamon stick, and crushed ginger. Stir well and bring to a boil.
- 7 Lower the heat, cover the pot, and simmer over low heat for 45-60 minutes until the meat is tender and the sauce reduces and thickens, stirring occasionally.
- 8 Add the peeled hard-boiled eggs into the sauce about 15 minutes before it's done so they soak up the flavor.
- 9 Taste and adjust the sweet-salty balance as needed. Remove the star anise and cinnamon stick.
- 10 Serve the Lu Rou Fan over warm white rice, ladling on the sauce and meat, sprinkling with fried shallots, and completing with the egg and boiled salted mustard greens.
💡 Tips
• Choose meat with a bit of fat for a richer sauce and naturally tender texture without needing extra oil.
• Cook over low heat for a good amount of time so the meat's collagen releases and the sauce naturally thickens into a rich, sticky consistency.
• Homemade fried shallots are more fragrant than packaged ones, so don't skip this step.
• Store leftover Lu Rou Fan in the fridge—the flavor actually deepens and tastes even better the next day after reheating.
📊 Nutrition Facts / serving
480 kkal
Calories (kcal)
28 gg
Protein
26 gg
Fat
32 gg
Carbs
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