Slow Cooker Pork Belly Slices
These tender & juicy slow cooker pork belly slices are finished off in a sweet & sticky sauce that creates a flavour explosion in your mouth! Delicious served with some fluffy rice for a tasty Chinese fakeaway.
Servings: 3 -4 servings
Calories: 1973kcal
Equipment
- Splatter guard optional
- Meat thermometer optional
Ingredients
For The Pork
- 1 kg ( 2.2lbs ) pork belly slices
- 2 cloves garlic finely chopped
- 5 g ( 1tsp ) fresh ginger finely chopped
- 1 teaspoon Chinese 5 spice
- 1 litre ( 4 cups ) chicken stock check packaging for allergens
For The Glaze
- 2 tablespoon dark brown sugar
- 2 tablespoon honey
- 4 tablespoon gluten-free soy sauce or tamari
- 1 medium red chilli finely chopped
To fry
- 1 teaspoon vegetable oil
To Garnish
- 1 medium spring onion finely sliced
- 1 medium chilli finely sliced
Instructions
- Finely chop the garlic and ginger.
- Place the pork belly slices in the bottom of the slow cooker.
- Pour over the chicken stock, Chinese 5 spice, garlic & ginger.
- Cook on high for 4 hours or low for 6.5 hours until the pork is tender. (Check the pork is cooked with a meat thermometer - it should be at least 145˚F / 63˚C)
- Remove the pork from the slow cooker and pat dry with a kitchen paper towel. Discard the stock or save for another day.
- Heat the oil in a large frying pan.
- Slice each strip into four pieces and add the bites to the hot pan.
- Fry for 2-3 minutes on each side until the fat starts to brown and turn crispy. The pork can spit a bit, so you may want to use a splatter guard.
- Meanwhile, mix all the glaze ingredients in a small bowl.
- Drain any excess fat from the pan, then pour over the glaze and continue to cook for a further 1-2 minutes until the sauce starts to caramelise and stick to the pork belly.
- Serve immediately, garnished with sliced spring onion and red chilli.
Notes
See the recipe post for more detailed guidance and instructions.
Tips & Tricks
- Discard The Stock: Personally, I find the stock too salty to cook with again so I pour it away, but taste it before you throw it in case you like it!
- Use a Meat Thermometer: Check the pork is cooked with a meat thermometer. It needs to reach an internal temperature of at least 145°F / 63°C. It should be way over that after 4 hours, but its best to check.
- Pat Dry With A Paper Towel: Pat the pork belly dry after slow cooking as crispy skin needs a dry canvas!
- Don’t Skip The Pan Frying: This is what helps the fat to brown and turn deliciously crispy.
- Use A Splatter Guard: The pork can spit quite a bit whilst frying in the pan, so its a good idea to use a splatter guard to stop the grease flying around your kitchen!
- Get Experimental With Your Toppings: Sprinkle over some sesame seeds for extra crunch.
- Make It Gluten Free: Check the ingredients of your stock cube to make sure its gluten-free and use a gluten-free soy sauce or tamari (which has a very similar taste) instead.
- Make It Dairy Free: Again, you need to check the ingredients of the stock cube but other than that the recipe is dairy-free.
- Make It Soya Free: Use coconut aminos instead of soy sauce, which is a great soy-free alternative that tastes much the same
Nutrition
Calories: 1973kcal | Carbohydrates: 38g | Protein: 43g | Fat: 183g | Saturated Fat: 66g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 85g | Trans Fat: 0.01g | Cholesterol: 250mg | Sodium: 1957mg | Potassium: 1186mg | Fiber: 1g | Sugar: 27g | Vitamin A: 383IU | Vitamin C: 47mg | Calcium: 60mg | Iron: 4mg
