Lu rou fan (Taiwanese braised pork)
At first glance, this recipe might look complicated. A long ingredient list, unfamiliar Asian sauces, spices you may not use every day. But here’s the truth: this is one of the simplest, most forgiving dishes you can make.
Once you have the ingredients, everything comes together in one pot, with about an hour of gentle simmering. No fancy techniques, no constant supervision—just time, heat, and a little patience transforming pork shoulder into something deeply comforting and incredibly flavorful.
This Taiwanese-inspired braised pork is the kind of dish that feels like a stew: rich, warming, and perfect for fall and winter days when your body craves grounding meals.
What Is Lu Rou Fan? Lu Rou Fan is a classic Taiwanese comfort food—traditionally made with finely chopped or minced pork belly slowly braised in soy sauce, spices, and aromatics, then served over rice with eggs or greens.
This version keeps the soul of the dish but adapts it slightly:
Uses pork shoulder for a higher protein, more balanced option
Keeps the deep umami and five-spice warmth
Creates a rich, glossy sauce that clings to every bite
The result is pork that’s meltingly tender, savory-sweet, and deeply satisfying—without being heavy or greasy. The magic of this dish comes from layering a few powerful Asian pantry staples:
Gluten-free soy sauce and oyster sauce for umami
Five-spice powder for warmth and depth
Black pepper, garlic, and ginger for aromatic heat
Honey and date syrup for gentle sweetness and stickiness
Rice vinegar to balance everything out
As the pork simmers, the sauce reduces and thickens naturally, coating the meat in a glossy, rich glaze. The longer it cooks, the better it gets.
Why This Dish Is Perfect for Cooler Months? This is the kind of recipe your body naturally wants in fall and winter:
Warm and grounding
Protein-rich and satiating
Easy to digest when cooked low and slow
Comforting without feeling heavy
It’s a one-pot meal that fills your kitchen with the kind of aroma that makes you slow down and actually enjoy dinner. Supportive, Comforting, and Satisfying for Women. From a women’s health perspective, this dish checks a lot of boxes:
High in protein, supporting muscle mass, metabolism, and blood sugar stability
Slow-cooked, making it easier to digest and deeply nourishing
Balanced flavors, helping reduce cravings and overeating
Comforting, without relying on refined carbs or dairy
Served with rice and eggs, it becomes a complete, grounding meal—especially helpful during colder months, high-stress periods, or phases of hormonal fluctuation.
If you’re looking for a recipe that feels rich, warming, and deeply comforting, while still fitting into a nourishing, protein-forward way of eating, this one deserves a spot on your table. One pot. One hour. Fork-tender pork.
Sometimes, comfort food really can be this simple.
RECIPE
Ingredients
1,500 g pork shoulder, cut into 2–3 cm (1-inch) cubes
Sauce
3 Tbsp garlic–ginger paste
100 ml gluten-free soy sauce (or tamari)
100 ml gluten-free oyster sauce
2 Tbsp Chinese five-spice powder
2 Tbsp freshly ground black pepper
2 Tbsp honey
2 Tbsp rice vinegar
2 Tbsp date molasses or date syrup, or more honey
Liquids
2 cups broth (chicken or pork)
1 cup water
2 Tbsp avocado oil
Instructions
Brown the pork Heat the avocado oil in a large, heavy-bottomed pot over medium heat. Add the pork cubes in a single layer and cook for about 20 minutes, stirring occasionally, until the meat releases its juices and begins to brown.
Drain excess liquid After 20 minutes, carefully drain off the excess liquid and fat from the pot. This step helps concentrate the flavor and prevents the sauce from becoming watery.
Build the braise Mix all the sauce ingredients in a bowl. Pour in all the sauce ingredients, followed by the broth and water. Stir well to coat the meat evenly.
Simmer gently Bring to a gentle simmer, then reduce the heat to low. Cook uncovered for about 50 minutes, stirring every 5 minutes to ensure the pork stays submerged and evenly glazed. The sauce should gradually reduce and thicken while the meat becomes meltingly tender.
Finish and serve Once the pork is very soft and the sauce is glossy and reduced, remove from heat.
Serving Suggestions - Serve hot with:
Steamed rice
Boiled or jammy eggs
Green onions or other greens of choice like cilantro
As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.
Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation.
In good health,
Ioana