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Slow Cooker Braised Pork Belly

This is a very simple dish to cook and is delicious the next day. I usually make a very big batch and freeze the extra. It is very quick to reheat. As an alternative to serving it with rice, you can add some rice noodles and some sliced chillies to make a braised noodle dish. This is one of my favourite ways of using any leftovers.
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins


  • 2 kg belly pork cut into small pieces
  • 2 thumb size pieces of ginger
  • 5 star anise
  • 8 tbsp dark soya sauce
  • 8 tbsp Shao Xing rice wine or cooking sherry if you can't get that
  • 5 tbsp sugar or to taste
  • 5 cloves of garlic don't need to peel
  • 1 head of broccoli


  • Boil the pork in a pot of water for about 15 minutes and skim off the scum.
  • Transfer pork into the slow cooker and add in all other ingredients
  • Cook on high for about 1 hour and turn it down to low for a further 3. If you want to leave it all day, just bring it to a boil and turn it down to low for up to 8 hours.
  • After 4 hours, the fat would have rendered down and the meat is tender.
  • You can test for seasoning at this point and add more soya sauce or sugar as needed.
  • Cut the broccoli into florets and steam when ready to serve. I like to decorate my serving bowl with broccoli as the bright green is a nice contrast to the bowl of meat.
  • Serve with hot steamed rice.


If you don't like too much fat, let the pot cool and you can easily spoon off the fat from the top.