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Slow-cooker braised Chinese pork recipe

Slow-cooker braised Chinese pork recipe

59 ratings

Make use of your slow-cooker with this succulent slow-cooked Chinese pork. Pork shoulder is braised slowly in a sticky soy, ginger and chilli sauce until meltingly tender – serve with noodles, fresh coriander and a sprinkling of extra red chillies. See method

  • Serves 4-6
  • 15 mins prep + 4 hours cooking (high heat) or 8 hours cooking (low heat)
  • 294 calories / serving
  • Dairy-free


  • 1kg pork shoulder, cut into 5cm pieces
  • 4 tbsp soy sauce
  • 1 tbsp vegetable oil
  • 2 inch piece ginger shredded into matchsticks
  • 2 cloves garlic, sliced
  • 2 red chillies, sliced
  • 4 tbsp red wine vinegar
  • 200ml sherry
  • 50g soft brown sugar
  • 150ml water

Each serving contains

  • Energy

  • Fat

    9g 13%
  • Saturates

    3g 13%
  • Sugars

    10g 11%
  • Salt

    1.7g 28%

of the reference intake
Carbohydrate 9.9g Protein 35.2g Fibre 0.1g


  1. Marinate the meat with 1 tbsp of the soy and set aside. In a frying pan, heat the oil. Sauté the garlic, ginger and half the chili for 5 minutes.
  2. Add the sherry, vinegar, remaining soy sauce, sugar, and water and heat until the sugar is dissolved. Place the meat in the slow-cooker, pour over the sauce, place the lid on and cook for 4 hours on high or 8 hours on slow.
  3. Skim off any excess oil. Remove the meat and strain the sauce through a fine mesh sieve.
  4. Serve the meat and juice with rice noodles, chopped spring onions, red chilis, fresh coriander and toasted sesame seeds.

See more Chinese recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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