My former boss taught me how to make this Taiwanese pork and rice bowl, commonly known as Lu Rou Fan or Lo Ba Bung in Taiwanese street-food circles. It’s an ideal weeknight dinner: quick, affordable, and something the whole family will eat.
The recipe is simple—just a few ingredients—but combined they create a deeply savory, comforting dish that delivers the perfect bite every time. I call it the Taiwanese Pork and Rice Bowl so everyone knows what to expect, and I’m grateful to share this easy, flavorful recipe.
Below I talk about a few key components that make the dish special, followed by a clear, printable recipe card.
Dried Shiitake Dreams
Dried shiitake mushrooms add a concentrated umami punch that elevates the whole dish. If you don’t typically like mushrooms, shiitakes are often an exception because their flavor becomes rich and savory when rehydrated.
Once you try them and like the flavor, buy a larger bag: dried shiitakes store for a long time and can be rehydrated as needed.
High Five Spice
Chinese five spice is a classic seasoning in many Chinese and Taiwanese dishes. It usually contains fennel, cloves, cinnamon, star anise, and Sichuan peppercorns. Used sparingly, it lends warm, aromatic depth to the pork mixture without overpowering the other flavors.
If you’re new to five spice, add a little while the sauce simmers, taste a cooled spoonful of sauce, and then adjust to your preference.
Egging On
Hard boiled eggs soaked in savory braising liquid are a simple pleasure in many Asian dishes. Though eggs are often thought of as a breakfast food, they’re excellent alongside the pork in this bowl—creamy yolk meets rich gravy for a satisfying contrast.
Trust me—this addition is worth it.
The Full, Printable Recipe Card
This bowl is fragrant, comforting, and easy to make year-round. The printable recipe card below gives ingredient amounts and step-by-step instructions so you can make it any night of the week.
Taiwanese Pork and Rice Bowl
A Taiwanese street food delight.
Ingredients
- 2 lbs ground pork
- 1 cup soy sauce (or 1/2 cup broth + 1/2 cup soy sauce)
- 4 shallots, minced
- 2 hefty tsp Chinese five spice powder
- 6 hard boiled eggs, peeled
- 6–8 dried shiitake mushrooms, soaked in water
- 1 cup reserved mushroom soaking water (or additional water)
- 4 cups cooked white rice
Instructions
- Soak the dried shiitake mushrooms in water for at least six hours. Reserve the soaking liquid after they’re rehydrated.
- Brown the minced shallots in a skillet over medium heat until deeply golden.
- Add the ground pork and cook, breaking it up, until no longer pink.
- Pour in the soy sauce (or soy sauce + broth), stir, and bring the mixture to a simmer.
- Add the Chinese five spice and stir to incorporate. Taste after a few minutes and adjust if desired.
- Roughly chop the rehydrated shiitake mushrooms and add them to the pan along with the reserved soaking water. Stir and continue to simmer.
- Add the peeled hard boiled eggs to the pan and simmer gently for 10–15 minutes, turning the eggs occasionally so each side soaks up the braising liquid.
- Serve the savory pork mixture over bowls of hot cooked white rice, placing one egg in each bowl. Spoon extra sauce over the rice and garnish as you like.
This dish is especially handy on busy days when you don’t have time for elaborate cooking. I keep these ingredients on hand so I can put it together quickly. The key to a standout result is good-quality soy sauce and well-cooked rice.
I hope you enjoy this unique and delicious Taiwanese pork and rice bowl. For a different take on similar flavors, consider trying Asian-style marinated pork chops.