Instant Pot Taiwanese Braised Pork Belly (Lu Rou Fan)

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Marinated soft boiled egg: http://bit.ly/shoyuramen

Just love the famous red braised pork belly in mainland China, lu rou fan (卤肉饭/滷肉饭, braised pork belly with rice) is one of the most popular comfort foods in Taiwan. There’s another variation that uses ground pork instead of pork belly.

Braised pork belly over rice is an iconic Taiwanese comfort food. The pork is cooked in a sweet and delicious sauce until the skin is melt in your mouth soft and unctuous, making the meat even more succulent and flavorful. This is one of our favorite dishes that we hope you’ll love as much as we do!

Making lu rou fan in a clay pot or regular saucepan on the stove top can be tricky sometimes. Since it has to be slow cooked for at least 1 hour to make the pork belly tender and juicy, you need to keep an eye on the water level during cooking and stir occasionally so that it doesn’t dry out and the bottom is not burnt. I’ve made these mistakes before. Also if the cooking time is too short, the pork belly will be dry and hard.

Traditionally, you can add cooked eggs to the pot along with the pork and make soy eggs, but I don’t love the overcooked egg yolks. So I make the soy eggs separately using the tare sauce from this shoyu ramen recipe for marinating soft boiled eggs.

Please make sure you read the notes at the stop of the recipe for extra tips and substitution suggestions.

If you make this recipe, please share a photo of your creations and use hashtag #iceorrice on Instagram and Facebook! We’d love to see them. Thank you!