Taiwanese minced meat sauce

Taiwanese minced meat sauce (Lu Rou Fan) is one of the most popular dishes in Taiwan in addition to beef noodle stew. Ground pork or pork belly is simmered in a soy sauce based sauce and served over rice. I’ve never had Taiwanese minced meat sauce at one restaurant that was exactly the same as another restaurant’s since the seasonings vary according to the cook. Regardless, the dish is incredibly flavorful wherever you go and easy enough to prepare yourself. 
taiwanese minced meat sauce
taiwanese minced meat sauce 
Taiwanese minced meat sauce
Serves 6
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Total Time
1 hr 10 min
Total Time
1 hr 10 min
394 calories
14 g
251 g
22 g
31 g
5 g
280 g
1337 g
8 g
0 g
15 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 394
Calories from Fat 198
% Daily Value *
Total Fat 22g
Saturated Fat 5g
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
Cholesterol 251mg
Sodium 1337mg
Total Carbohydrates 14g
Dietary Fiber 1g
Sugars 8g
Protein 31g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 lb pork belly
  2. 1/4 cup vegetable oil
  3. 2 garlic cloves, minced
  4. 1 cup fried shallots
  5. 1/2 cup soy sauce
  6. 1/4 cup rice wine
  7. 1.5 ounce rock sugar
  8. 2 cups water
  9. 3 star anise
  10. 1 bay leaf
  11. 2 tsp Chinese 5 spice
  12. 6 boiled eggs, shells removed
  13. salt and pepper
  1. Slice the pork belly into small chunks, about 1/2 inch thick. Set aside.
  2. Heat 1/4 cup vegetable oil in a medium pot over medium heat. Add garlic cloves and fried shallots. Saute for 30 seconds or until aromatic. Add the pork belly and stir to combine.
  3. Add soy sauce - Chinese 5 spice and stir to combine. Cover pot and bring to a boil. Reduce heat to low and simmer for 30 minutes.
  4. Add the boiled eggs and simmer for another 30 minutes. Adjust seasoning with salt and pepper and serve over rice or noodles.
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**Helpful tips and common mistakes

Ask any Taiwanese individual about this dish and I guarantee you that they will know what it is. There are many different variations out there, some including ginger, others with cinnamon, some even using pork butt, but this recipe is my version.

You can choose to use ground pork, pork belly or even ground beef. It’s preferable to use meat that has some fat so resist from purchasing the extra lean ground pork. 

If using pork belly, cut the meat into small strips. If you have a large piece of pork butt, boil in water for 10 minutes to remove any blood, remove and rinse off the scum. Cut the pork into small strips and let cool before continuing with the recipe.  
pork belly 
As mentioned before, the seasonings vary according to the household but I found that bay leaves, star anise and fried shallots are included in almost every recipe. Fried shallots are sold at Asian markets, specifically Chinese markets. If you can’t locate the item, you can purchase fresh shallots and fry them yourself. 
On the top right corner is rock sugar. Rock sugar, the purest form of cane sugar, is commonly used in Chinese dishes in place of white granulated sugar or brown sugar. Unlike white sugar, rock sugar  helps round out the dish and is not as sweet.
ingredients for taiwanese minced meat sauce 
Although this sauce may take a little over an hour, it’s mostly inactive time. You’re simply throwing everything into a pot and letting it cook over low heat, allowing the flavors to slowly develop. 
taiwanese minced meat sauce 
Thirty minutes later and the sauce has already darkened in color. Add the boiled eggs and let the eggs absorb the flavors as the sauce continues to simmer.
taiwanese minced meat sauce
Taiwanese minced meat sauce is typically served over rice but can also be tossed with noodles. The sauce should be glossy and slightly thickened while having sweet and salty elements. I particularly enjoy the subtle licorice flavor from the star anise and the spice from the Chinese 5 spice. Easy to prepare and delicious, what more can I ask for?
taiwanese minced meat sauce
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles

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  1. Nina

    when do you add the water? With the soy sauce?

    • cma0425

      Yes when I meant in the recipe “add soy sauce-Chinese 5 spice, that meant all items listed in the ingredient list starting from soy sauce and ending with Chinese 5 spice. That includes

      1/2 cup soy sauce
      1/4 cup rice wine
      1.5 ounce rock sugar
      2 cups water
      3 star anise
      1 bay leaf
      2 tsp Chinese 5 spice

  2. amber

    Is it really a cup of shallots?

    • cma0425

      Yes it is. It may seem like a lot but the fried shallots do add flavor to the dish.

  3. Tanni

    Have you tried this in a slow cooker? I was wondering about how the time adjustments would be.

    • cma0425

      I haven’t tried it but that’s a great idea! Since it only takes 30 minutes to cook on the stove top, I imagine it wouldn’t take long in the slow cooker – maybe 1 1/2 hours to 2 hours?

  4. Charlynn lim

    Hi. What soy sauce should i use? Kikkoman or coconut or dark soy sauce? May i know d exact brand you’re using. Thank you. This looks good.

    • cma0425

      Hi Charlynn, I used kikkoman soy sauce for this recipe.

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