Chinese Braised Pork Recipe



  • 2 lb Pork shoulder, cut into 2 inch cubes
  • 3 tbsp brown sugar
  • 2 tbsp cooking wine
  • 3/4 cup low sodium soy sauce
  • 4 or 5 cloves of garlic, pressed with knife
  • 1/3 cup fresh ginger, sliced
  • 1/2 cup green onion, chopped
  • 2 star anise
  • 1 tbsp sichuan pepper
  • 2 tbsp honey
  • or check out our Chinese Braised Pork Spice Package


  • Parboil the meat for 5 minutes, drain and put them in a rice cooker.
  • Add all other ingredients except honey to the meat, then add water to almost cover to the top.
  • Set the rice cooker on cook and let it cook for an hour.
  • Add honey and let it continue cooking for another 10 minutes before turning it off.
  • Take the meat out and filter the sauce into a sauce pan.
  • Turn the stove on high to reduce the sauce. Add more salt or sugar to adjust the taste to your liking.
  • It is ready once the bubbling sauce turned a darker color. Pour in the meat to coat evenly.


  • Parboil the meat will remove the blood, make the sauce clear and give your dish a much more appetizing look.
  • I tried different type of meat with this recipe including pork belly, pork ribs, pork neck bone and sometimes I mixed different meat just because that’s what I have in my fridge(The pictures below is using 1 lb of pork belly and 1 lb pork neck bone). My personal favorite is the pork neck bone so far. Leaner meat tent to over cook, with an hour cooking in the rice cooker is pretty save but you still want to check around 45 minutes to see how well your meat is cooking. Also I have a pretty simple rice cooker bought a decade ago, newer ones has more fancy features just cooking for meat. So, check on the meat regularly to see if it is cooked and tender. I have’t tried this in my dutch oven, but I suppose it will work the same. If you did try, please let me know how it turned out.
  • Put star anise and sichuan peppers in a spice bag for easy removal after cooking. They are not very pleasant to chew on especially for kids.
  • Fresh ingredients are always preferred. They not only make the dish taste better, but also healthier.
  • Taste the sauce while thickening it, you can add some chili powder or lemon zest to your own liking.
  • Honey is the key to the beautiful color.