Braised pork on rice (Lu Rou Fan) 滷肉飯 With Thermomix

By : | 0 Comments | On : July 23, 2014 | Category : Pork

Lu rou fan1

Yesterday, it was my first attempt making Lu Rou Fan based on the recipe by Taiwan Duck. I was not quite satisfied with the results. Today, I took a look at the recipe by Taiwan Duck again and followed the ingredients used as much as possible. I am thrilled with the result today. The taste is much closer to the versions I tried in Taiwan before. In looks like the secret of making nice Lu Rou Fan lies on using fried dry shallots, shrimps and garlics. Also, it is important to stir fry the pork till it is dry before you add other ingredients.

Lu rou fan1

If you would like to try out the dish, you can follow the instruction below. The ingredients are as per recipe by Taiwan Duck. You probably would have tasted different versions of Lu Rou Fan in Taiwan. So it is definitely ok to add in things like cinnamon powder and mushrooms. Do note the instruction below, is based on method using Thermomix which I converted from the traditional cooking. I must say I really appreciate how easy Thermomix is in cooking the dish comparing to the traditional method. There is no smoke and no sweat! Happy cooking!


  • 900g pork belly
  • half bowl soy sauce, quarter bowl dark soy sauce,
  • large piece powdered rock sugar ( i used Thermomix to pulverise the rock sugar using speed 10)
  • half bowl dried onions
  • 2 tbsp dried garlic
  • 2 star anise
  • 1/3 tsp of five spice
  • 1/2 tsp pepper
  • 2 tbsp dried shrimp (chopped up using thermomix at speed 6)
  • 7 small steamed eggs (see tips below)
  • 3 cups of hot water using measuring cup. It should roughly cover the pork.
  • serve with rice, some raw green vegetables



Cover Time Temp°C Speed
1) Heat up TM bowl 5 mins  100 Stir 0.5 Reverse
2) Place in the pork through the the centre of the cover to dry fry 10 mins 100 Stir (Reverse)
3) when water dry up from the meat add the shrimps, rock sugar powder, anise, pepper and 5 spice.Continue to add soy sauce, dark soy sauce, dried garlic, shallot and just only half of your wine.Put on the MC cup to continue cooking. 15 mins 100 Stir .5(Reverse)
5) add hot water through the centre of TM Bowl enough to cover the food. Now put your eggs through the centre of TM bowl. leave covered and cook for 30 minutes.  30 mins Varoma  Stir 0.5 (Reverse)
6) add the other half the wine, cover and cook for 2 more minutes it’s then ready to serve 2 mins  Varoma Stir 0.5 (Reverse)
8) Pour the braised pork into a plate. Place some vegetables at the side, served with rice!



If you’re not having your butcher dicing the pork belly for you, you should freeze the meat until hard but workable, before cutting.  Trying to dice skin-on pork belly at room-temperature would be a nightmare.

You can use Thermomix’s varoma tray to steam the egg along with preparing other dish such as boiling soup. You can boil soup using the TM bowl and steam egg at the top using Varoma tray. So 2 in 1 will save you time and electricity. Do this first before you cook the Lu Rou Fan.

Once it has cooled down, lu rou fan can be divided into air-tight containers/bags and kept frozen until needed.


The recipe was tested and it should work fine. If there is any error or you have any question, please feel free to leave a comment below. 



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