Although subject to regional variations, dishes are typically made of pork belly cooked in a process known as lu (boiled and marinated in soy sauce and sugar) and served on top of rice.

Braised pork belly likely originated from Quanzhou, China, and was brought to Taiwan by immigrants during the Qing Dynasty.

Braised pork rice is a popular comfort food in Taiwan, with many street vendors and night markets offering their own secret recipes and variations.

[6] Khong bah png is one of the three essential dishes in Changhua cuisine, along with ba-wan and cat-mouse noodles (similar to ta-a mi).

[8][9] In 2012, Changhua set the Guinness World Record for the largest braised pork rice at 647 kilograms (1,426 lb).