Pork belly the Chinese classic way, Hong Shao Rou 红烧肉
Hong Shao Rou, or red braised pork belly, is a timeless Chinese comfort dish that has delighted families for generations. Succulent pork belly is slowly braised until meltingly tender in a deeply flavoured sauce combining soy sauce, cooking wine, sugar, and aromatic spices like star anise and Sichuan peppercorn. This slow cooker adaptation preserves the authentic flavours whilst making the recipe more convenient for modern kitchens. The result is fall-apart-tender pork with a glossy, caramelised sauce that's perfect served over steamed rice
Watch: Pork belly the Chinese classic way, Hong Shao Rou 红烧肉
Original recipe video — click to play
Original method: 45 minutes to 1 hour simmering on the stovetop
Ingredients
Main
- 1800 g pork belly, cut into 5 cm cubes, trimmed and cut into chunks
Leave some skin on for texture and flavour
Braising liquid
- 45 g sugar
Caramelise this first for deeper flavour
- 60 ml light soy sauce
- 15 ml dark soy sauce
- 80 ml cooking wine (Chinese rice wine or dry sherry)
Spices and aromatics
- 20 g ginger, fresh, peeled, smashed lightly
About 4–5 thick slices
- 4 whole star anise
- 2 whole bay leaves
- 5 g Sichuan peppercorn, whole or lightly toasted
- 2 whole green onions (spring onions), cut into 5 cm pieces
Add in the last 5 minutes of cooking, or just before serving
For fresh flavour and colour
For cooking
- 240 ml water
Adjust based on your slow cooker size
Method
- 1
Pat the pork belly cubes dry with kitchen paper. Heat a large frying pan or wok over medium-high heat. Working in batches to avoid crowding, brown the pork belly on all sides until golden, about 3–4 minutes per batch. Set aside.
~15 minsTip: This step develops flavour and colour; do not skip even though it's an extra step for the slow cooker.
- 2
In the same pan, add the sugar and 1 tablespoon of water. Stir constantly over medium heat until the sugar melts and turns a light golden caramel, about 2–3 minutes. Watch carefully to avoid burning.
~5 minsTip: Caramelising the sugar adds depth to the sauce.
- 3
Pour in the cooking wine, scraping up any browned bits from the bottom of the pan. Add the light soy sauce and dark soy sauce, stirring to combine.
~2 mins - 4
Transfer the browned pork belly and the caramel-soy mixture to your slow cooker. Add the ginger slices, star anise, bay leaves, Sichuan peppercorn, and water. Stir well to combine.
~2 minsTip: Make sure the pork is mostly submerged in liquid.
- 5
Cover and cook on Low for 8 hours or on High for 5 hours, until the pork is meltingly tender and the meat easily breaks apart with a fork.
~8 hrsTip: Cooking times vary by slow cooker; check after 4.5 hours on High or 7 hours on Low if you prefer.
- 6Optional step
If you prefer a thicker, more reduced sauce, switch the slow cooker to High and cook uncovered for a further 20–30 minutes, or carefully transfer the contents to a saucepan and simmer on the hob until the sauce reaches your desired consistency.
~30 minsTip: The sauce will be thinner than traditional stovetop versions due to the slow cooker's moisture retention.
- 7
Remove the slow cooker insert from heat. Remove and discard the ginger, star anise, and bay leaves (or leave them in if you prefer their appearance). Gently stir in the fresh green onions just before serving.
~2 minsTip: The ginger and spices have done their job; removing them keeps the dish clean-looking and easy to eat.
- 8
Serve the Hong Shao Rou hot over steamed rice or noodles, spooning the glossy sauce over each portion.
~5 minsTip: This dish is best enjoyed immediately while the pork is warm and tender.
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes. Pork shoulder, pork ribs, or even pork cheeks work beautifully in this dish. The key is using a cut with enough fat and connective tissue to become tender and rich when braised. Adjust cooking times slightly if using a leaner cut—it may finish sooner
Comments
No comments yet — be the first to share your experience!