There’s nothing more comforting than a bowl of Taiwanese Braised Pork Belly (Lu Rou Fan), and today I’m showing you how to make this cozy classic right in the Instant Pot. This melt-in-your-mouth pork belly is simmered in a rich, savory-sweet soy sauce broth with aromatics, warm spices, and just a touch of sweetness — the exact flavors that make Lu Rou Fan such a beloved Taiwanese home-cooked dish. The Instant Pot cuts the braising time down dramatically while keeping the meat incredibly tender, glossy, and full of flavor, making it the perfect weeknight dinner or meal-prep recipe.
If you love recipes like Vietnamese Thịt Kho or Filipino Adobo-style braised pork belly, you’re going to adore this Taiwanese version. All three dishes share that same deep caramelized umami, soft braised pork belly, and savory-sweet balance — but Lu Rou Fan has its own signature twist with five spice, star anise, and dark soy sauce for that beautiful mahogany color. It’s the kind of dish that feels like a warm hug over a bowl of steaming rice.
Whether you’re craving a nostalgic Asian comfort food dinner or want to try a new Instant Pot pork recipe, this Taiwanese Braised Pork Belly is easy, flavorful, and guaranteed to become a regular in your home. Let’s make the most tender, sauce-covered pork belly you’ve ever had — in a fraction of the usual time.
This Instant Pot version of Lu Rou Fan is perfect for busy home cooks who still want those slow-braised flavors without spending hours at the stove. The pressure cooker locks in moisture and infuses the pork belly with layers of soy sauce, garlic, ginger, and warm spices, creating a glossy sauce that coats every piece of meat. Once the pressure cooking is done, a quick simmer thickens the sauce to that signature sticky texture that pairs perfectly with fluffy white rice.
Another reason this dish stands out is the versatility. You can enjoy it as a simple rice bowl, spoon it over noodles, or serve it family-style with stir fried greens and pickled vegetables to balance the richness. The flavors also develop even more overnight, so it is a dream for meal prep or make-ahead dinners. This is the type of recipe that tastes even better the next day as the sauce continues to soak into the pork.
Lu Rou Fan also highlights how deeply connected Asian comfort foods are across different cultures. While Taiwanese, Vietnamese, and Filipino braised pork belly dishes all use slightly different ingredients, the heart of the recipe is the same tender pork belly cooked low and slow in a savory and slightly sweet sauce. Making this in the Instant Pot brings all those nostalgic flavors to your kitchen in a faster and more convenient way, perfect for anyone craving an easy and authentic Asian braised pork recipe.
4
servings10
minutes30
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minutesIngredients
2.5 lbs 2.5 pork belly
4 4 minced garlic cloves
1 1 minced shallot
3 3 ginger slices
1/3 cup 1/3 diced shiitake mushrooms
1 1 bay leaf
2 2 star anise
1 1 cinnamon stick
2.5 tbsp 2.5 dark soy sauce
2 tbsp 2 soy sauce
2.5 tbsp 2.5 Shaoxing wine
1 tbsp 1 oyster sauce
1.5 tbsp 1.5 brown sugar
1 tsp 1 five spice powder
1/4 cup 1/4 fried shallots
1 can 1 quail eggs
- Garnish
sliced green onions
boiled bok choy
- Rice
3 cups 3 white rice
3 cups 3 water (adjust for your packaging instructions and softness level)
Directions
- Rinse the rice – Rinse the rice 2–3 times until the water is mostly clear. Drain well so you don’t accidentally add extra water. Use a 1 to 1 ratio for rice and water. Place into the Instant Pot, click Rice function and click start.
- Instant Pot Method
1. Saute Pork Belly – Set Instant Pot to Saute function on High, add pork belly and let it brown for 3-4 minutes.
2. Add in aromatics such as minced garlic, minced shallots, star anise, ginger slices, cinnamon stick. Cook for 1 minute.
3. Add in seasonings such as dark soy sauce, shao xing wine, soy sauce, oyster sauce, brown sugar, five spice powder.
4. Add in water to barely cover the pork belly. Place on the lid and Pressure Cook on High for 20 minutes. Instant Release steam.
5. Set Instant Pot to Saute on High to reduce the sauce. Add canned quail eggs and fried shallots. Simmer until desired sauce thickness.
Stovetop Method
1. Heat a pot over medium heat. Add the pork belly and let it render and brown for 4 to 5 minutes, stirring occasionally to get color on all sides.
2. Once the pork is lightly caramelized, add the aromatics such as minced garlic, minced shallots, star anise, ginger slices, and the cinnamon stick. Cook for about 1 minute until fragrant.
3. Add the seasonings including dark soy sauce, Shaoxing wine, regular soy sauce, oyster sauce, brown sugar, and five spice powder. Stir well so the pork belly is fully coated in the sauce mixture.
4. Pour in enough water to barely cover the pork belly and bring everything to a gentle boil.
Lower the heat to a simmer, cover the pot, and braise for about 45-60 minutes or until the pork belly is tender and the sauce has reduced. Stir occasionally and add a splash of water if needed.
5. Once the pork is soft, remove the lid, add canned quail eggs and fried shallots. simmer uncovered for an additional 5-10 minutes to thicken the sauce to your preferred consistency. - Serve on top of rice and a few pieces of boiled bok choy. Garnish with sliced green onions.
