Can I skip the blanching step to save time?

We don't recommend skipping blanching. This crucial step removes impurities and scum from the pork, resulting in a cleaner, clearer sauce and more tender, refined-tasting meat. It only adds 10 minutes to your total preparation time but makes a noticeable difference to the final dish

What if I don't have rock sugar? Can I use caster sugar instead?

Yes, caster sugar works as an alternative, though rock sugar is preferred because it dissolves more slowly and creates a deeper caramel flavour with slightly less bitterness. If using caster sugar, use the same weight (30 g or 2 tbsp) and watch carefully as it will caramelise faster than rock sugar

The pork is still tough after 6 hours on Low. What should I do?

Slow cooker temperatures vary by brand and model. If your pork is not yet tender, simply continue cooking on Low in 30-minute increments until a chopstick easily pierces the skin and the meat flakes slightly. Some slow cookers run cooler than others; this is normal and the meat will eventually reach the perfect fall-apart tenderness

How should I store Hong Shao Rou, and can I reheat it?

Allow the dish to cool completely, then store the pork and sauce together in an airtight container in the fridge for up to 4 days. To reheat, gently warm in a saucepan over low heat or in the oven at 160°C (325°F) for 20–25 minutes. The flavour actually improves after a day or two as the meat absorbs more of the sauce

Hong Shao Rou

by Derek Chen

Pork

Published 19 April 2026Original video

Hong Shao Rou, or red braised pork belly, is a beloved Chinese comfort dish known for its tender, melt-in-the-mouth meat and deeply savoury-sweet sauce. Traditionally simmered for hours until the pork becomes fall-apart tender, this recipe has been thoughtfully adapted for the slow cooker without sacrificing flavour. The pork is first blanched to remove impurities, then caramelised briefly before joining aromatics, spices, and a glossy soy-based braising liquid. The result is restaurant-quality Hong Shao Rou that's perfectly suited to busy weekday cooking

Watch: Hong Shao Rou

Original recipe video — click to play

Original video by Derek Chen81k likes on YouTube

25 mins

Prep time

6 hrs

Slow cook (Low)

4 hrs

Slow cook (High)

Serves

6 hrs 25 mins

Total (Low)

Slow cooker setting:Low 6 hours or High 4 hours

Original method: 1.5 to 2 hours simmering on the stovetop

Ingredients

Servings:

Units:

Blanching

680 g Pork belly, skin on, cut into 3.75 cm (1.5 inch) chunks
Use a good-quality pork belly with skin for best results
3 stalks Scallions, white portion
, whole sprigs
Reserve green portions for garnish
3 slices Ginger, fresh
, unpeeled, about 0.5 cm (0.25 inch) thick
60 ml Shaoxing wine
Chinese rice wine; do not substitute with dry sherry

Cooking

30 ml Neutral oil
Use vegetable, rapeseed, or groundnut oil
30 g Rock sugar
Creates the characteristic caramel colour and depth
3 stalks Scallions, white portion
, whole sprigs
3 slices Ginger, fresh
, unpeeled, about 0.5 cm (0.25 inch) thick
2 pods Star anise, whole
1 stick Cinnamon stick, whole, about 7.5 cm (3 inches)
2 leaves Bay leaves, whole
3 whole Dried red chillies, whole or halved (seeds removed for less heat if preferred)(optional)
Adds warmth and depth; adjust quantity to taste
60 ml Shaoxing wine
45 ml Light soy sauce
Use a quality Chinese light soy (not tamari or low-sodium)
15 ml Dark soy sauce
Adds umami and rich colour
480 ml Water
Reduced from 600 ml (2.5 cups) for slow cooker use to account for reduced evaporation

Garnish

3 stalks Scallions, green portion
, finely sliced
Add just before serving
For brightness and fresh flavour

Method

1
Prepare all aromatics: peel and slice the ginger into thin slices (approximately 0.5 cm/0.25 inch thick). Trim and slice the scallions, separating white portions from green portions. Reserve green portions for garnish.
~10 mins
2
Cut the pork belly into roughly 3.75 cm (1.5 inch) chunks, keeping the skin intact.
~5 mins
Tip: Uniform sizing helps even cooking
3
Bring a large pot of water to a boil. Add the pork belly chunks, scallion whites, ginger slices, and 60 ml (0.25 cup) of Shaoxing wine. Blanch for 5–7 minutes until any impurities rise to the surface.
~7 mins
Tip: This step is essential for clean, tender meat with a clear, light braise
4
Carefully remove the pork belly and rinse under cold running water. Discard the blanching liquid and aromatics. Pat the pork dry with kitchen paper.
~5 mins
Tip: Pat drying helps with browning
5
Heat 30 ml (2 tbsp) of neutral oil in a wok or large frying pan over medium heat. Add the rock sugar and stir occasionally for 3–4 minutes until it caramelises and turns deep amber in colour.
~4 mins
Tip: Watch carefully—sugar can burn quickly. The amber colour indicates proper caramelisation
6
Carefully add the blanched and dried pork belly to the caramelised sugar. Stir frequently for 5–8 minutes until the pork pieces are golden brown on all sides and well coated with the caramel.
~8 mins
Tip: This browning step adds essential depth and flavour
7
Transfer the browned pork belly to your slow cooker. Add the fresh scallion whites, ginger slices, star anise, cinnamon stick, bay leaves, dried chillies, 60 ml (0.25 cup) Shaoxing wine, 45 ml (3 tbsp) light soy sauce, 15 ml (1 tbsp) dark soy sauce, and 480 ml (2 cups) water.
0
Tip: Stir well to combine and ensure all aromatics are submerged
8
Cover and cook on Low for 6 hours or on High for 4 hours. The pork is ready when the meat is very tender and a chopstick or fork pierces the skin easily without resistance.
~6 hrs
Tip: Slow cooking times vary by appliance; start checking at the 5-hour mark on Low
9
Using a slotted spoon, carefully remove the cooked pork belly and arrange on a serving platter. Strain the braising liquid through a fine sieve to remove all solids (aromatics, spices, etc.). Discard the solids.
~5 mins
10
Optional but recommended for a richer sauce: Pour the strained braising liquid into a saucepan and simmer over medium-high heat for 3–4 minutes to reduce and thicken slightly. This intensifies the flavour and creates a glossier sauce.
~4 mins
Optional step
Tip: This step is optional if you prefer a thinner, brothier sauce
11
Pour the hot sauce over the pork belly. Garnish generously with the sliced green scallion portions and serve immediately with steamed white rice.
~2 mins
Tip: Fresh scallions add brightness and contrast to the rich, savoury dish

Nutrition

Detailed nutritional information is coming soon.

Frequently Asked Questions

: We don't recommend skipping blanching. This crucial step removes impurities and scum from the pork, resulting in a cleaner, clearer sauce and more tender, refined-tasting meat. It only adds 10 minutes to your total preparation time but makes a noticeable difference to the final dish

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