Tender Slow Cooker Chinese Red Braised Pork Belly Recipe Easy and Perfect for Beginners

“I wasn’t expecting to stumble upon a game-changing recipe while trying to fix my slow cooker,” I confessed to my friend Amy last Thursday night as the aroma of caramelized pork filled my kitchen. Honestly, the whole thing began with a bit of a kitchen mishap. I intended to make a quick stir-fried pork dish, but I realized halfway through that I hadn’t prepped the pork properly. Frustrated and running late for dinner, I tossed the pork belly into the slow cooker with a handful of ingredients I had on hand and hoped for the best.

The sizzle and sweet scent that followed the next day was unlike anything I’d expected. The pork belly was meltingly tender, with a deep, sticky, mahogany glaze that made me close my eyes and savor each bite. Maybe you’ve been there—when a recipe you barely planned turns out so good, you find yourself making it again and again. That’s exactly how this tender slow cooker Chinese red braised pork belly, or Hong Shao Rou, became a staple in my kitchen.

What really hooked me was how simple it was to prepare yet yielded restaurant-quality results. I mean, who doesn’t love the idea of putting ingredients in the slow cooker, walking away, and coming back to a dish that tastes like it simmered for hours on the stove? Sure, I made a mess trying to brown the pork first (don’t ask about the smoke alarm), but the final dish was so worth it. This recipe stuck around because it’s forgiving, flavorful, and just plain satisfying.

For anyone new to Chinese cooking or slow cooker recipes, this one’s a winner. It’s got that perfect balance of sweet, savory, and umami, with the pork belly’s fat rendered just right—tender but not greasy. Plus, it’s a beautiful dish to serve, with the glossy red-brown sauce that catches the light and makes everyone ask for seconds. I keep making it on weekends when I want something cozy but fuss-free. Trust me, once you try this, it’ll be on your rotation too.

Why You’ll Love This Tender Slow Cooker Chinese Red Braised Pork Belly Recipe

This tender slow cooker Chinese red braised pork belly recipe isn’t just another pork dish—it’s the kind of recipe that wins hearts at the dinner table and gets you compliments from everyone who tastes it. I’ve tested it multiple times to nail the perfect balance and texture, and here’s why it might become your new favorite:

• Slow Cooker Simplicity: No constant stirring or babysitting—just prep, set, and forget. Great for busy days when you want a hearty meal waiting.
• Flavor Packed: The combination of soy sauce, Shaoxing wine, star anise, and brown sugar creates a rich, layered flavor that’s authentic and deeply satisfying.
• Tender & Juicy Pork: Slow cooking breaks down the pork belly’s fat and connective tissue, making it incredibly tender without being greasy.
• Accessible Ingredients: No exotic or hard-to-find items—most of these are pantry staples or available in any Asian grocery.
• Perfect for Beginners: You don’t need fancy techniques or equipment, just a slow cooker and a bit of patience.
• Versatile Serving: Works beautifully over steamed rice, alongside sautéed greens, or even wrapped in lettuce for a lighter bite.

What sets this version apart is the slow cooker method paired with a simple sear upfront, which locks in flavor and texture without the hassle of constant stove-top attention. I’ve tweaked the sugar-to-sauce ratio to avoid excessive sweetness and ensured the pork remains tender but with a slight bite. It’s comfort food that feels special, and honestly, sometimes that’s exactly what you need after a long day.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples or easy to find at your local market or Asian grocery store.

• Pork Belly: 2 pounds (900 g), skin-on or skinless, cut into 1.5-inch cubes—look for well-marbled meat for best results.
• Shaoxing Wine: 1/4 cup (60 ml), adds depth and a slight sweetness—if you don’t have it, dry sherry works as a substitute.
• Light Soy Sauce: 1/4 cup (60 ml), for saltiness and umami (I prefer Kikkoman for consistent flavor).
• Dark Soy Sauce: 2 tablespoons (30 ml), provides color and a richer taste.
• Brown Sugar: 3 tablespoons (45 g), packed, balances the saltiness with caramel notes—dark brown sugar works best.
• Ginger: 2-inch piece (5 cm), sliced thinly to add warmth and aroma.
• Garlic: 4 cloves, smashed to release flavor.
• Star Anise: 2 whole pieces, essential for that signature Chinese spice note.
• Cinnamon Stick: 1 stick, adds subtle sweetness and warmth.
• Water or Broth: 1 cup (240 ml), to keep the pork moist during slow cooking.
• Scallions: 2, cut into 2-inch pieces (optional, for garnish and subtle freshness).
• Vegetable Oil: 2 tablespoons (30 ml), for searing the pork.

Substitution tips: You can swap brown sugar for coconut sugar for a different caramel nuance or use tamari for a gluten-free soy sauce option. If pork belly isn’t available, fatty pork shoulder can work, but cooking time may vary.

Equipment Needed

• Slow Cooker: Essential for the low-and-slow cooking that makes the pork belly tender. A 4 to 6-quart model is ideal.
• Heavy Skillet or Cast Iron Pan: For searing the pork belly cubes before slow cooking. Cast iron gives the best sear, but a stainless steel pan also works.
• Sharp Knife and Cutting Board: For prepping the pork and aromatics carefully.
• Measuring Cups and Spoons: Accuracy helps balance the flavors (especially sugar and soy sauce).
• Slotted Spoon or Tongs: To transfer pork from skillet to slow cooker without losing the delicious browned bits.
• Lid for Slow Cooker: Keeps moisture in during cooking; if yours doesn’t fit perfectly, foil works in a pinch.
• Optional: Fine mesh strainer if you want to skim fat or clarify the sauce after cooking.

I once tried searing the pork directly in the slow cooker insert (don’t!), which made cleaning a nightmare. Trust me, the skillet step is worth the extra dish. Also, keeping your knives sharp will make pork cutting safer and quicker—learned that the hard way after a slip-and-cut incident (minor, but ouch!).

Preparation Method

1. Prepare the Pork Belly: Rinse the pork belly cubes under cold water and pat dry with paper towels. Drying the meat helps it brown better (about 5 minutes).
2. Sear the Pork: Heat 2 tablespoons (30 ml) of oil in a heavy skillet over medium-high heat. Add pork pieces in batches—don’t overcrowd the pan. Sear each side until golden brown and crispy edges develop, about 3-4 minutes per side. Transfer seared pork to a plate (about 15 minutes total). Tip: Don’t rush this step; good searing locks in the flavor and texture.
3. Prepare Aromatics: While searing, slice ginger, smash garlic, and cut scallions. Set aside.
4. Combine Ingredients in Slow Cooker: Place seared pork belly into the slow cooker. Add sliced ginger, garlic, star anise, cinnamon stick, brown sugar, light and dark soy sauces, Shaoxing wine, and 1 cup (240 ml) of water or broth.
5. Mix and Cover: Stir gently to combine everything, ensuring pork is mostly submerged in liquid. Cover with the lid.
6. Slow Cook: Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. The pork should be tender and the sauce thickened and glossy. Note: If sauce isn’t thick enough, remove lid during last 30 minutes to reduce liquid.
7. Final Touches: Remove star anise and cinnamon stick before serving. Garnish with chopped scallions or a sprinkle of toasted sesame seeds if you like.
8. Serve: Spoon over steamed jasmine rice or with sautéed bok choy. Enjoy immediately!

Pro tip: If you prefer a slightly caramelized finish, transfer the cooked pork and sauce to a hot skillet and cook on medium-high for 3-4 minutes until sauce thickens further and clings beautifully to the pork.

Cooking Tips & Techniques

Mastering tender slow cooker Chinese red braised pork belly is easier when you keep these tips in mind. First, never skip the searing step. I’ve tried tossing raw pork directly into the slow cooker, and while it cooks, the flavor and color just don’t compare. That golden crust adds a world of difference.

Be patient with the slow cooking time. Pork belly needs time to break down its fat layers, so resist the urge to rush. The LOW setting for 6-8 hours yields the best texture—fork-tender but still holding shape.

Watch your sugar quantity carefully. Too much brown sugar can make the sauce overly sweet and sticky; I’ve learned this after a few overly sweet batches. Stick to 3 tablespoons for balance.

Use good quality soy sauces—light soy sauce for saltiness and dark soy for color. I prefer brands like Kikkoman or Lee Kum Kee, but feel free to use what you trust.

When it comes to aromatics, don’t skip star anise and cinnamon—they provide that signature warm, spicy note that makes Hong Shao Rou unmistakable.

Lastly, if the sauce turns out too thin, remove the lid in the last 30 minutes to help it reduce and thicken. Alternatively, finish on the stovetop for a caramelized glaze.

Variations & Adaptations

• Low-Carb Version: Serve the braised pork belly over cauliflower rice or sautéed greens instead of traditional steamed rice.
• Spicy Twist: Add a sliced dried chili or a teaspoon of chili paste during slow cooking for a subtle heat that complements the sweetness.
• Vegetarian Adaptation: Use thick slices of king oyster mushrooms or firm tofu braised in the same sauce for a plant-based “braised pork” experience.
• Pressure Cooker Shortcut: If you’re short on time, cook the pork belly in an Instant Pot on high pressure for 45 minutes with natural release, then reduce the sauce on sauté mode.
• Personal Favorite: I sometimes toss in a few peeled hard-boiled eggs halfway through cooking—they soak up the sauce beautifully and add a fun texture contrast.

Serving & Storage Suggestions

This tender slow cooker Chinese red braised pork belly is best served warm, right out of the pot, with a generous spoonful of its glossy sauce over fluffy steamed rice. For a fresh contrast, pair it with lightly sautéed bok choy, garlic spinach, or a crisp cucumber salad. A simple side of steamed broccoli also works wonders.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen after a day or two, so leftovers can be even better! When reheating, warm gently on the stovetop or in the microwave, adding a splash of water or broth to loosen the sauce if it’s thickened too much.

You can freeze cooked pork belly for up to 3 months. Thaw overnight in the fridge before reheating. The texture holds up well, making it a great make-ahead meal for busy weeks.

Nutritional Information & Benefits

This recipe offers a rich source of protein and fat from the pork belly, making it a satisfying and energy-dense meal. The slow cooking reduces the pork fat, rendering it tender and less greasy. Soy sauce provides sodium and umami, while aromatics like ginger and garlic add antioxidants and digestion aid.

Each serving (approximate, for 1/6th of recipe) contains around 450 calories, 35g fat, 20g protein, and 5g carbohydrates. For those watching carbs, serving over greens or cauliflower rice lowers net carbs significantly.

While pork belly is a fattier cut, enjoying this dish in moderation fits well in balanced diets. You can lighten it by trimming visible fat or pairing with plenty of vegetables.

Conclusion

If you’re craving a comforting, flavorful dish that’s surprisingly easy to make, this tender slow cooker Chinese red braised pork belly should be on your radar. It’s a recipe that’s stood the test of time in my kitchen due to its forgiving nature and mouthwatering results. Feel free to tweak the seasoning or spice level to suit your taste—this dish welcomes customization.

Honestly, I love how it brings a little bit of authentic Chinese home cooking to my table without requiring hours of active work. It’s perfect for those days when you want something special but don’t want to fuss. Give it a try, and let me know how it goes—I’d love to hear your variations or any kitchen stories that come with it!

Happy cooking, and enjoy every tender, glossy bite!

FAQs About Tender Slow Cooker Chinese Red Braised Pork Belly

Can I use a different cut of pork instead of pork belly?

Yes! Pork shoulder or butt can be used, but the texture will be less fatty and may need a longer cooking time for tenderness.

Do I have to sear the pork before slow cooking?

Searing isn’t mandatory but highly recommended for better flavor and color. It adds a delicious caramelized crust you won’t get otherwise.

What can I substitute for Shaoxing wine?

Dry sherry is the best substitute. If you don’t have either, a splash of dry white wine or even a bit of apple cider vinegar plus sugar can mimic some of the flavor.

Is this recipe gluten-free?

Traditional soy sauce contains gluten, but you can use tamari or gluten-free soy sauce to make this dish gluten-free.

Can I make this recipe ahead of time?

Absolutely! The flavors actually improve after resting overnight. Just reheat gently before serving.

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