Xiang Gu Rou Zao (香菇肉燥), or Taiwanese Braised Shiitake Mushroom Minced Pork, is one of the true soul sauces of Taiwanese home cooking. It’s often confused with Lu Rou Fan (滷肉飯), but the two are actually quite different dishes.

There’s also a fun regional quirk worth knowing: what’s called Lu Rou Fan (滷肉飯) in northern Taiwan is called Rou Zao Fan (肉燥飯) in the south, they’re the same dish, just named differently depending on where you are. There’s also a separate dish worth knowing about, Kong Rou Fan (爌肉飯), made with a whole block of braised pork belly rather than minced or diced meat.

This version can be made with just minced pork, but adding dried shiitake mushrooms takes the flavour up a level. I also like a bit more bite to mine, so I mix in some hand-diced pork belly alongside the mince, though using all mince works just as well if that’s your preference.

Xiang Gu Rou Zao vs Lu Rou Fan

Xiang Gu Rou Zao: typically made with minced pork, or finely diced lean pork, cooked with diced dried shiitake mushrooms and crispy shallots. The texture is finer and more crumbly, with a strong, earthy mushroom aroma.
Lu Rou Fan (northern name): usually made from pork belly cut into thin strips or small cubes, slow-braised until soft and glossy, with a richer, more gelatinous texture from the collagen.

Why You’ll Love This Recipe

Deep, layered flavour: dried shiitake mushrooms and crispy shallots build a savoury depth that plain minced pork alone can’t match.
Texture your way: use all minced pork for a smoother sauce, or mix in hand-diced pork belly for a bit more bite, both work well.
Freezer-friendly: makes a big batch that keeps well in the freezer for busy weeknights.
Endlessly versatile: spoon it over rice or noodles, or drizzle it over steamed egg.

Do You Need Dried Shiitake Mushrooms

Dried shiitake mushrooms give this dish a much deeper, more concentrated flavour than fresh ones, and they’re really what define Xiang Gu Rou Zao. In the UK, they’re usually easy to find at Asian supermarkets. If you can’t get hold of any, fresh shiitake will work as a substitute, though the flavour and texture will be a bit different.

Tips for Making This Recipe

Mix Mince and Pork Belly for Texture: using all pork mince gives a smoother sauce, while mixing in hand-diced pork belly adds a bit more bite. Use however much of each you prefer.
Save the Mushroom Soaking Water: don’t pour it away, use it as part of the braising liquid instead. It adds another layer of mushroom flavour to the sauce.
Make Your Own Crispy Shallots: shop-bought crispy shallots work in a pinch, but homemade ones have a noticeably better flavour and are worth the extra step.
Fry the Mushrooms Before Adding: frying the diced shiitake briefly until fragrant and lightly golden brings out more of their aroma before they go into the pot. Add them towards the end of cooking, rather than for the whole simmer, so they don’t soak up too much sauce and turn overly salty.
Watch the Pork as It Cooks: it releases a cloudy, watery liquid first. Keep stir-frying until that evaporates and the fat turns clear and glossy, that’s the sign it’s ready for the next step.

Final Thoughts

Xiang Gu Rou Zao is one of those sauces worth having in the freezer at all times, a spoonful turns a plain bowl of rice into a proper meal in seconds. Once you’ve made a batch, it’s easy to see why it’s such a staple in Taiwanese kitchens.

More Taiwanese Rice Dishes to Try

Taiwanese Braised Pork Rice (Lu Rou Fan) 台式滷肉飯

Taiwanese Braised Shiitake Mushroom Minced Pork (Xiang Gu Rou Zao)

Wanting

A classic Taiwanese comfort food and true soul sauce of home cooking. Dried shiitake mushrooms bring deep, earthy flavour to a mix of fatty and lean minced pork, slow-simmered with soy sauce and aromatics until rich and fragrant. Spoon it over rice or noodles, or drizzle it over steamed egg for an equally delicious result.

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Course Lunch, dinner, Main Course

Cuisine Taiwanese

Ingredients

4 dried shiitake mushrooms
200 g 5% fat pork mince
300 g pork belly, diced into small cubes or use 500g pork mince if you prefer a smoother texture
2 shallots, thinly sliced (for the crispy shallots) about 100g
1 tbsp finely chopped garlic
350 ml water
100 ml mushroom soaking water 500ml total
Vegetable oil, for cooking
A small handful of sliced spring onion, for garnishing optional

FOR THE SEASONING

50 ml soy sauce
50 ml cooking wine, added in two stages
¼ tsp white pepper
½ tsp five spice powder
1 tbsp sugar

Instructions

Soak the mushrooms: Soak the dried shiitake mushrooms in water the night before, or until softened. Squeeze out the excess water and dice. Reserve the soaking water.
Make the crispy shallots: In a cold pan, add the sliced shallots and enough vegetable oil to almost cover them. Heat over medium-low heat, stirring frequently to ensure even cooking. Fry until golden, about 12-15 minutes, then remove immediately and drain. Spread out to cool and crisp up.

Pull the shallots out as soon as they turn golden, not fully browned. Residual heat keeps cooking them after they're out of the oil, so waiting too long turns them dark and bitter.

Fry the mushrooms: Heat a little oil in a pan and stir-fry the diced mushrooms until fragrant and lightly golden. Remove and set aside.
Cook the pork: Use the same pan, without adding oil, add the diced pork belly and pork mince. Stir-fry over medium heat until the pork releases water, then continue cooking until the water evaporates and the fat runs clear.

As the pork cooks, it will first release a cloudy, watery liquid. Keep stir-frying until this evaporates. Once it does, you'll see the fat turn clearand glossy, and the pork will start to sizzle rather than simmer, that's your sign it's ready for the next step.

Add the first half of the wine: Once the fat starts to render, add half the cooking wine (25ml).

Cooking wine helps remove the gamey smell from the pork. If you don't have any, you can simply leave it out, or use dry sherry as a substitute.

Build the flavour: Add the garlic, sugar and soy sauce, and stir-fry until fragrant and the pork takes on a rich colour.
Season: Add the remaining cooking wine (25ml), the five spice powder and white pepper. Stir to combine.
Simmer: Add the water mixed with the mushroom soaking water (about 500ml total, enough to just cover the ingredients). Bring to the boil, then reduce the heat to low, cover, and simmer for 15 minutes.
Add the mushrooms: After 15 minutes, add the fried mushrooms. Cover and simmer for a further 15 minutes.
Finish: Remove from the heat and stir through the crispy shallots just before serving. Garnish with spring onion if you like (optional), and serve with rice or noodles.

Notes

if you're hand-cutting pork belly, freeze it for about an hour first, it firms up the meat and makes it much easier to cut into neat, small cubes.

Keyword Pork, Rice Delight