Slow cooker hongshao rue (Red braised pork belly)

Slow cooker hongshao rue (Red braised pork belly)


11 people made this

About this recipe: 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.


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 (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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