Slow cooker hongshao rue (Red braised pork belly)

    4 hours 15 min

    This sweet and sticky hongshao rue or red braised pork belly is a delicious centrepiece to your next Chinese meal. Serve with rice or slipped inside steamed Chinese buns.

    11 people made this

    Serves: 4 

    • 2 tablespoons rapeseed oil
    • 3cm piece root ginger
    • 3 spring onions, chopped
    • 650g pork belly, cubed
    • 3 tablespoons Shaoxing rice wine
    • 600ml chicken stock
    • 3 tablespoons soft brown sugar
    • salt, to taste
    • 2 star anise
    • 1 bay leaf
    • 1 teaspoon dark soy sauce

    Prep:15min  ›  Cook:4hr  ›  Ready in:4hr15min 

    1. Preheat the slow cooker to high setting.
    2. In a wok over a high heat, warm the oil then add the root ginger and spring onion and lower the heat. Cook and stir for 2 minutes. Then add the cubed pork and fry for a few minutes until browned. Add the wine, stock, sugar, salt, star anise, bay leaf and soy sauce and bring to a simmer. Transfer to the slow cooker.
    3. Slow cook on high for 3 to 4 hours topping up with stock if necessary. When the pork is tender, remove from the slow cooker and serve.

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    Reviews in English (1)


    Really delicious - it works perfectly well in a low oven (gas mk 2) for 2hrs. The second time I cooked it, I finished it on the hob reducing the sauce a little. (Later edit) I recently discovered that this dish was a favourite of the last Emperor - when I saw it cooked, rock sugar was used, the soy was half light and half dark and the sauce reduced to a thick glaze.  -  18 Oct 2014

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