Tender Slow Cooker Chinese Red Braised Pork Belly Recipe Easy and Perfect for Beginners
A simple and forgiving slow cooker recipe for Chinese red braised pork belly (Hong Shao Rou) that yields tender, juicy pork with a rich, glossy sauce. Perfect for beginners and busy days.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours on LOW or 3 to 4 hours on HIGH
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes (LOW) or 3 hours 15 minutes to 4 hours 15 minutes (HIGH)
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Chinese
Ingredients
Scale
- 2 pounds pork belly, skin-on or skinless, cut into 1.5-inch cubes
- 1/4 cup Shaoxing wine (or dry sherry as substitute)
- 1/4 cup light soy sauce
- 2 tablespoons dark soy sauce
- 3 tablespoons brown sugar, packed (dark brown sugar preferred)
- 2-inch piece ginger, sliced thinly
- 4 cloves garlic, smashed
- 2 whole star anise
- 1 cinnamon stick
- 1 cup water or broth
- 2 scallions, cut into 2-inch pieces (optional, for garnish)
- 2 tablespoons vegetable oil
Instructions
- Rinse the pork belly cubes under cold water and pat dry with paper towels.
- Heat 2 tablespoons of vegetable oil in a heavy skillet over medium-high heat. Sear pork pieces in batches until golden brown and crispy edges develop, about 3-4 minutes per side. Transfer seared pork to a plate.
- While searing, slice ginger, smash garlic, and cut scallions. Set aside.
- 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 of water or broth.
- Stir gently to combine, ensuring pork is mostly submerged in liquid. Cover with the lid.
- Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours until pork is tender and sauce is thickened and glossy. If sauce isn’t thick enough, remove lid during last 30 minutes to reduce liquid.
- Remove star anise and cinnamon stick before serving. Garnish with chopped scallions or toasted sesame seeds if desired.
- Serve over steamed jasmine rice or with sautéed bok choy. Enjoy immediately.
Notes
Searing the pork before slow cooking is highly recommended for better flavor and color. If sauce is too thin, remove lid during last 30 minutes or finish on stovetop for a caramelized glaze. Use tamari for gluten-free version. Leftovers taste better after a day and can be stored refrigerated for up to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: Approximately 1/6th
- Calories: 450
- Fat: 35
- Carbohydrates: 5
- Protein: 20
Keywords: slow cooker pork belly, Chinese red braised pork, Hong Shao Rou, easy Chinese recipe, pork belly slow cooker, beginner Chinese cooking