Slow cooked crispy skinned pork belly
February 3, 2015
- Prep: 10 mins
- Cook: 3 hrs 30 mins
3 hrs 30 mins
3 hrs 40 mins
- Yields: 6
1Make sure the pork is really dry. This can be achieved by leaving in the fridge uncovered for 1-2 days.
3Remove the pork from the fridge and score the rind at 1cm intervals, ensuring it is well scored down to the flesh. This makes for easy carving and also allows for the salt to penetrate.
5Salt the pork liberally and rub in. Repeat. Salt a final time without rubbing the salt in.
7Line base of slow cooker with quartered carrots and sit the pork on top (fat side up) of the bed of carrots.
9Cook for 3.5 hours on low.
11At the 3 hour mark, turn the oven on to the highest mark to preheat it.
13After the full 3.5 hours, remove pork from the slow cooker, salt a final time (without rubbing it in) and place atop a cake rack on a tray. Put carrots to the side and cover with foil to keep warm. Put pork into preheated oven until desired crackling has been achieved. My oven max is 260 and it took around 25 minutes.
15Slice pork belly along the pre-cut lines and serve with gravy, apple sauce and vegetables of choice.
Submitted by Christy Roth
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