Slow Cooker Pork Belly Recipes

SLOW-COOKED RED BRAISED PORK BELLY

Steps:

• Fill a large pot with water and bring to a boil. Add pork belly; cook until starting to soften, about 5 minutes. Drain.
• Heat vegetable oil and brown sugar in a wok or large skillet over medium heat until sugar is melted. Add pork; cook until browned on all sides, about 2 minutes. Add dark soy sauce; cook and stir until flavors combine, about 5 minutes.
• Transfer pork mixture to a slow cooker. Add rice wine, light soy sauce, scallions, ginger, and star anise. Pour in enough water to just cover the pork.
• Cook on Low until pork is tender, about 6 hours. Add diced chicken substitute, hard-boiled eggs, and more water to cover.
• Cook on Low until eggs absorb cooking liquid, rotating halfway through, about 1 hour more.

SLOW COOKER PORK BELLY RECIPE

Steps:

• Add all the master stock ingredients into the slow cooker and stir slightly.
• Gently add the pork belly into the slow cooker.
• Cook on low for 6 hours.
• Remove the pork from the slow cooker and allow it to drain. Pat the pork dry with some paper towel.
• Place the pork under a grill with the fat side up and cook until the top is crispy. Keep an eye on it as it will burn quickly.
• Meanwhile, in a pot, mix the glaze ingredients and bring to the boil.
• Once the top of the pork belly is crispy, slice into serving size pieces and pour the glaze over the top.
• Serve & Enjoy.

SLOW COOKER PORK BELLY

Steps:

• Mix together the garlic, ginger, salt and soy sauce then rub the mixture all over the pork belly. Put the sliced onion into the bottom of your slow cooker and place the pork belly pieces on top. Cook on high for 4 hours.
• Carefully take the pieces of pork belly out of the slow cooker then transfer them to a non-stick frying pan with a good spoonful of the cooking juices, turning occasionally. Let sizzle away on a high heat until all the sides are browned and the liquid has evaporated. Slice or cut into wedges and serve with mashed potato, steamed green vegetables and a gravy made with the cooking juices. Alternatively use in a ramen noodle broth, bao buns or in your own recipe.

SLOW-ROASTED CRISPY PORK BELLY

Steps:

• Dry skin overnight: Place pork belly on a plate. Pat skin dry with paper towels. Leave uncovered in fridge overnight to dry out the skin. (If you don't have time, pat the skin dry as best you can).
• Preheat oven to 140°C/285°F (120°C fan).
• Season flesh: Drizzle flesh (only) with 1 tsp oil. Sprinkle over 1/2 tsp salt, the pepper and fennel powder. Rub all over the flesh, including on the sides, being sure you get right into all the cracks and crevices.
• Wrap in foil: Place 2 pieces of foil on a work surface. Put the belly in middle of foil, skin side up. Fold the sides in to enclose the belly, forming an open box, pinching corners to seal tightly and make it as snug as possible. Place meat on a tray.
• Season skin: Pat skin dry with paper towels. Rub with 1/2 tsp oil then sprinkle remaining 1/2 tsp salt evenly all over the skin surface, from edge to edge.
• Slow roast 2 1/2 hours: Place in the oven and roast for 2 1/2 hours. After 1 1/2 hours, remove and tighten the foil (pork will have shrunk), and continue cooking. This keeps the pork fat level up as high as possible, and the flesh protected so it stays moist.
• Increase heat: Remove pork from oven, then increase heat to 240°C/465°F (all oven types).
• Level pork: Remove pork from foil and place on a rack set over a tray (using rack is best, but optional). Use scrunched up balls of foil stuffed under pork to prop up so the skin surface is as level and horizontal as possible (see photos in post).
• 30 minutes on high heat! Place the pork back in the oven for 30 minutes, rotating after 15 minutes as needed, until the crackling is deep golden, puffy and crispy all over. If some patches are browning faster, protect with foil patches.
• Rest 10 minutes: Remove pork from oven. Rest for 10 minutes before slicing.
• Serving: Slice into 2cm / ⅘"-thick slices using a serrated knife. Pictured in post with Apple Sauce and Vermouth Jus, with a side of Cauliflower Puree (Note 2)! See directions in post for how to plate it up as pictured (fine dining style!), as well as a list of more sauce options.

AMAZING MELT IN THE MOUTH BRAISED PORK BELLY RECIPE

Steps:

• Cut the pork belly into large pieces, then brown for a few minutes before putting into your slow cooker.
• Add all the seasonings and water (just enough to cover the pork ~ approximately 4 cups of water), then cook on high for 6 hours.
• Add optional medium boiled eggs or other ingredients like bamboo shoots.
• Serve hot over rice.
• Spoon a bit of the braising liquid over the pork, eggs, and rice for extra flavor.

SLOW COOKER HONEY-SOY PORK BELLY WITH ASIAN GREENS

Steps:

• Pat pork dry with paper towel. Use a small sharp knife to score the rind. Heat the peanut oil in a large frying pan over high heat. Add the pork, skin-side down, and cook for 5 mins or until skin crackles slightly. Remove from heat.
• Combine the onion, five spice, ginger, garlic, cinnamon and star anise in a slow cooker. Top with the pork. Combine the soy sauce, Chinese rice wine, honey and hoisin sauce in a jug. Pour evenly over the pork. Cover and cook, basting pork occasionally with juices from the slow cooker, for 6 hours on low or until pork is very tender and sauce thickens slightly.
• Meanwhile, heat the sesame oil in a frying pan over high heat. Cook choy sum and pak choy, tossing occasionally, for 2-3 mins or until pak choy just wilts.
• Transfer the pork, choy sum and pak choy to a large serving platter. Slice the pork and drizzle with juices from the slow cooker. Season with pepper. Serve with toasted black sesame seeds and thinly sliced red birdseye chilli