Here’s a simple and delicious slow-cooker pork belly recipe that makes the meat tender, flavorful, and perfect for a comforting meal:
🥢 Slow Cooker Pork Belly
Ingredients (4–6 servings)
- 2 lbs (900 g) pork belly, skin scored
- 2 tbsp soy sauce
- 2 tbsp hoisin sauce (optional for sweetness)
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar or apple cider vinegar
- 4 cloves garlic, smashed
- 1-inch piece fresh ginger, sliced
- 1 cup water or broth
- 1–2 tsp five-spice powder (optional)
- Green onions and sesame seeds for garnish
Instructions
- Prep the Pork Belly
- Score the skin of the pork belly in a crosshatch pattern (helps fat render).
- Pat dry with a paper towel.
- Mix the Sauce
- In a small bowl, combine soy sauce, hoisin sauce, honey, vinegar, and five-spice powder.
- Slow Cooker Setup
- Place pork belly in the slow cooker, skin side up.
- Pour sauce over the meat and add garlic, ginger, and water/broth.
- Cook Low & Slow
- Cover and cook on low for 6–8 hours (or high for 3–4 hours) until tender.
- Optional Crispy Finish
- Transfer pork belly to a baking sheet, skin side up.
- Broil for 3–5 minutes to crisp the skin.
- Serve
- Slice pork belly and drizzle with slow-cooker sauce.
- Garnish with green onions and sesame seeds.
- Serve with rice, steamed vegetables, or in bao buns.
Tips for Perfect Pork Belly
- Scoring the skin: Helps fat render and can make it crispier if finished under the broiler.
- Flavor variations: Add chili, garlic, or orange zest for extra layers of flavor.
- Storage: Leftovers can be stored in the fridge for 2–3 days; reheat gently to keep tender.
This method gives melt-in-your-mouth pork belly with rich, caramelized flavor without the hassle of constant attention.
If you want, I can also give a quick 3-hour slow-cooker version with an Asian-inspired honey-soy glaze that’s even faster but still tender and flavorful.
Do you want me to provide that version?
