This Sweet Soy Braised Pork Belly is one of those Slow Cooker recipes that’s a sure crowd pleaser. Melt in your mouth pork belly braised in a lightly spiced sweet soy sauce.

Poh says “My favourite thing about making this in the Crock-Pot® Express Crock XL Multi-Cooker is you can just walk away and get on with other things. If you’re cooking for a dinner party, it’s one dish on the menu that requires no babysitting, and who doesn’t love that?”


Ingredients (serves 6)

  • 2 tbsp Olive or vegetable oil
  • 3 cloves Garlic, peeled, chopped or crushed
  • 5cm Ginger, peeled, finely shredded
  • 5 stalks Spring onions, finely sliced
  • 100g White Sugar
  • 4 tbsp Dark Soy
  • 4 tbsp Light Soy
  • 3 Star Anise
  • 1 Stick Cinnamon
  • 4 Cloves
  • 150mL Shaoxin Rice Wine
  • 1/2 cup Water
  • 1kg Pork Belly, cut into 3cm pillars
  • 3 bunches Broccolini, cut into roughly 6cm batons
  • 3 cups Steamed Jasmine Rice

Method

  1. Select SAUTÉ, then press START/STOP. Immediately combine the olive oil, garlic, ginger and spring onions in the Crock-Pot® Express Crock XL Multi-Cooker and cook until golden and fragrant.
  2. Add the sugar, soy sauces, star anise, cinnamon, cloves, Shaoxin rice wine and water. Stir to ensure the sugar is not sitting on a clump on the bottom, then arrange the pork pieces evenly over the surface. Secure the lid ensuring the steam release valve is in the seal (closed) position. Press START/STOP.
  3. Select MEAT/STEW. Press START/STOP.
  4. Once the cooking process has finished, carefully release the pressure. When all the steam has escaped, remove the lid and nestle the broccolini through the pork, so it’s submerged in the sauce.
  5. Secure the lid again to allow the broccoli to blanche for 5-10 minutes in the residual heat, until crunchy but not raw.
  6. To serve, garnish the pork with the sliced spring onions and serve with steamed rice.


  • This multi cooker really is starting to sound amazing

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  • What a great way to do pork belly

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  • This looks so wonderful I can’t wait to try it love Asian food

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  • If it’s a recipe recommended by Poh, I am sure it’s amazing!!

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  • So delicious and full of flavour, great.

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  • love that it is a walk away and forget kind of cooking!
    the flavours sound amazing and who doesn’t love pork belly!

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  • Not one for me but looks like it would be quite tasty.

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  • This looks delicious but I don’t have the ingredients. Most I’ve never used before.

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  • Sounds yum
    How would I cook
    This without the pressure cooker?
    Just low and slow in a heavy cast iron?

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  • Amazing succulent dish here. Thank you for this recipe, love it.

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  • Think I’d be doing what curlytops says and using pork shoulder for this recipe which just sounds wonderful. I’ll save my pork belly for roasting with a beautiful crunchy pork skin and slow roasted so that the fat drips out of the pork belly and the taste of the apple cider it is cooked over seeps through. Thanks for sharing Poh’s recipe as I will be having that too.

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  • I made this last night. It was super delicious and enjoyed by the whole family. I will be making this one a lot in the future.

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  • Sounds delicious thanks for the recipe

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  • Great for a cold night!!

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  • Looks really tasty but I may swap shoulder for belly as I’m not a great fan of all the fat.

    Reply

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