Comments on: Lu Rou Fan (Taiwanese Pork Rice Bowl, 卤肉饭)

By: Wei Guo

Wei Guo — Tue, 26 May 2026 09:59:11 +0000

In reply to beng bagtas. So happy to know you’ve enjoyed making it again and again.

By: beng bagtas

beng bagtas — Wed, 20 May 2026 08:33:50 +0000

very good this recipe how many time i cooked .very nice! i love it! ❤️

By: Wei Guo

Wei Guo — Sun, 03 May 2026 14:59:06 +0000

In reply to Cheryl. I’m glad you enjoyed it, and adding 甜面酱 (sweet bean sauce) sounds like a great way to deepen the flavor.

By: Cheryl

Cheryl — Sun, 26 Apr 2026 18:07:01 +0000

It’s easy to prepare and so very yummy. Love it. Thank you sharing the recipe!
I added an extra ingredient…甜面酱. I have some and decided to add a spoon to enrich the flavour further.

By: Wei Guo

Wei Guo — Thu, 18 Sep 2025 09:30:36 +0000

In reply to Lyn. Thanks for trying my recipe, Lyn! I'm thrilled that you enjoyed it even more than the restaurant version.

By: Lyn

Lyn — Wed, 17 Sep 2025 04:51:37 +0000

Tried this recipe – first attempt with great success! Tastes so good! Better than the restaurants I know of in Kuala Lumpur

By: Wei Guo

Wei Guo — Wed, 16 Jul 2025 09:05:29 +0000

In reply to Joe. I think it’s because restaurants use lao tang (老汤), a master stock that’s reused and simmered over time. The flavor builds with each use, giving it that deep, rich taste that’s hard to replicate in a single cook.

By: Joe

Joe — Mon, 14 Jul 2025 22:29:44 +0000

I used this recipe to a T and while the flavor was spot on, I found it missing a lot of depth that you get at the best Taiwanese shops in my area and the meat not getting a lot of flavor penetration even after 2 hours of simmering. I used Lee Kum Kee Premium (dark and light) soy sauce and Moon Lake 5 year Shaoxing wine. I know a poultice bag of the 5 spices instead of the powder can help a bit here, but I feel like it wont make up that full difference. Any other ways I can work on punching up the flavor depth?

By: Wei Guo

Wei Guo — Sat, 14 Jun 2025 19:54:48 +0000

In reply to TK. I haven’t done a precise comparison, but I tend to agree with your guess — blanching probably would reduce the fat rendering. It’s also possible that the pork belly you used this time had less fat content. Anyway, thank you so much for trying my recipe!

By: TK

TK — Fri, 23 May 2025 02:38:34 +0000

Tried the Taiwanese Pork Rice Bowl – The fried onion did make a difference! One question – I noted that you did not blanch the pork before frying. I did this step and the pork did not give out as much oil as usual. Is that the reason?