Slow Cooker Braised Pork Belly

By kathryns

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.

Ingredients

• 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

Details

Servings 6
Preparation time 15mins
Cooking time 255mins
Adapted from

Preparation

Step 1

1. Boil the pork in a pot of water for about 15 minutes and skim off the scum.
2. Transfer pork into the slow cooker and add in all other ingredients
3. 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.
4. After 4 hours, the fat would have rendered down and the meat is tender.
5. You can test for seasoning at this point and add more soya sauce or sugar as needed.
6. 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.
let the pot cool and you can easily spoon off the fat from the top.