Easy Crockpot Shanghai Red-Braised Pork Belly Tips, FAQ & printable recipe

Tips for success

To achieve an even deeper flavor, you can sear the pork belly cubes in a hot pan for a few minutes before placing them into the slow cooker. While this is an optional step, it adds a layer of complexity to the meat's flavor through the Maillard reaction. If you choose to do this, ensure the pork is patted completely dry before searing to prevent splatter and to achieve a golden-brown crust on the edges of the meat.

If you prefer a slightly different aromatic profile, you can add a slice of fresh ginger or a dried chili pepper to the slow cooker along with the star anise and cinnamon. These additions provide a subtle warmth that complements the richness of the pork belly.

Always remember to remove the whole spices like the cinnamon stick and star anise before serving to ensure a pleasant eating experience without any unexpected woody textures.

Variations

• Spicy Red-Braised Pork: Add two dried red chili peppers to the slow cooker during the assembly phase for a subtle, lingering heat that cuts through the richness of the pork belly.
• Ginger-Infused Pork: Include three thick slices of fresh ginger in the slow cooker to provide a bright, zesty aromatic note that balances the sweetness of the rock sugar.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days in the refrigerator.

Freezer

Freeze for up to 2 months in a freezer-safe container; thaw in the refrigerator overnight before reheating.

Reheat

Reheat in a saucepan over medium-low heat with a splash of water until hot throughout and the sauce is glossy.

Store any leftover pork belly in an airtight container in the refrigerator. The sauce will thicken into a jelly-like consistency as it cools, which is perfectly normal. It can be stored for up to three days.

When reheating, add a tablespoon of water to the container to help loosen the glaze and prevent the meat from becoming dry. Ensure the leftovers are thoroughly reheated to an internal temperature of 165°F (74°C) before consuming to ensure food safety.

This dish is actually an excellent candidate for making ahead, as the flavors often deepen and meld even further after sitting for a day. You can cook the entire dish, let it cool completely, and then refrigerate it.

The next day, you can easily skim off any solidified fat that has risen to the top of the sauce before reheating. This makes it a perfect dish to prepare for busy weeknights when you want a gourmet meal without any stress.

Serving ideas

Serve the red-braised pork belly warm, ideally paired with freshly steamed jasmine rice. The rice acts as a neutral canvas that absorbs the rich, savory-sweet glaze of the pork, creating a perfectly balanced bite. For a complete meal, include a side of blanched or steamed green vegetables, such as choy sum, bok choy, or broccoli, which provide a fresh, crisp contrast to the decadent, tender pork belly cubes.

Consider serving the pork in individual bowls, ensuring each portion includes a generous amount of the mahogany sauce. If entertaining, you can garnish the dish with a sprinkle of finely chopped scallions or toasted sesame seeds to add a pop of color and a subtle nutty crunch.

The contrast between the dark, glossy pork and the bright green vegetables makes for a visually stunning plate that is sure to delight anyone at the table.

Frequently asked questions

Recipe card

Easy Crockpot Shanghai Red-Braised Pork Belly

Prep 10 minCook 5 hRest 5 minTotal 5 h 15 minServes 4

Ingredients

• 2 lb skin-on pork belly cubes
• 3 tbsp crushed rock sugar
• 3 tbsp dark soy sauce
• 2 tbsp light soy sauce
• 1 cup Shaoxing wine
• 1 stick cinnamon bark
• 2 whole star anise

Instructions

1. Place the blanched skin-on pork belly cubes into the ceramic insert of your slow cooker. Add the crushed rock sugar, light soy sauce, dark soy sauce, Shaoxing wine, cinnamon bark, and star anise. Ensure the pork is evenly distributed to allow the aromatics to infuse the meat during the long cooking process.
2. Cover the slow cooker with its lid and set it to the LOW setting. Cook for five hours. Avoid lifting the lid during this time to maintain a consistent temperature and moisture level, which is essential for the gelatinous texture of the skin and the reduction of the sauce. Ensure the pork reaches an internal temperature of at least 145°F (63°C) and let it rest for at least 3 minutes before serving.
3. Once the cooking time is complete, verify that the pork is tender. Serve the quivering mahogany pork belly cubes over a bed of steamed rice, accompanied by steamed green choy sum to balance the richness of the dish.

Contains: gluten, soy, sulfites

Estimated nutrition per serving

Calories

480

Protein

18 g

Carbohydrates

12 g

Fat

40 g

Fiber

0.5 g

Sugar

10 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.