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.
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
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Method Prep:15min › Cook:4hr › Ready in:4hr15min
Preheat the slow cooker to high setting.
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.
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.
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