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cook pork belly in slow cooker

Slow Cooker Pork Belly

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Cook pork belly in slow cooker that melts in your mouth with a rich soy-ginger glaze and a perfectly caramelized finish.
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Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: asian-inspired
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the pork belly
  • 5 lb s pork belly, skin-on
  • 1 tablespoon neutral oil (avocado or vegetable)
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon Chinese five spice
For the braising sauce
  • ¼ cup low-sodium soy sauce
  • 3 tablespoons honey
  • 2 tablespoons brown sugar, packed
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 5 g arlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • ½ teaspoon red pepper flakes (optional)
  • ¼ cup chicken broth
For garnish
  • 3 g reen onions, thinly sliced
  • 1 tablespoon sesame seeds

Equipment

Method
 

  1. Pat the pork belly completely dry with paper towels. Score the skin in a crosshatch pattern about ¼ inch deep. Season all sides with salt, pepper, and Chinese five spice.
  2. Heat oil in a cast iron skillet over medium-high heat. Sear pork belly skin-side down for 3 to 4 minutes until deep golden brown. Flip and sear the meaty side for 2 to 3 minutes. Remove from heat.
  3. Whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, red pepper flakes, and chicken broth in a bowl until combined.
  4. Place seared pork belly meaty-side down in slow cooker insert. Pour braising sauce over and around the pork evenly.
  5. Cover and cook on LOW for 6 to 7 hours or HIGH for 3.5 to 4 hours, until fork-tender.
  6. Preheat oven broiler to high. Transfer cooked pork belly to a foil-lined baking sheet. Brush generously with braising liquid from the slow cooker.
  7. Broil for 4 to 5 minutes, watching closely, until the surface is deeply caramelized and lacquered. Rest for 5 minutes.
  8. Slice and serve topped with green onions and sesame seeds. Drizzle with remaining braising sauce.

Nutrition

Calories: 520kcalCarbohydrates: 12gProtein: 18gFat: 42gSodium: 720mgSugar: 8g

Notes

Storage: refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months.
Make-ahead: complete the slow cooker step the day before, refrigerate overnight, then broil and glaze before serving. Flavors deepen overnight.
Substitution: if you can't find Chinese five spice, substitute a mix of cinnamon, cloves, and a little star anise ground together.
Spice level: red pepper flakes are optional. For Korean-style heat, substitute 2 tablespoons of gochujang for the five spice.

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