Slow cooked pork belly
April 29, 2017
Crispy skin pork belly what more can I say ... apart from YUM!
- Prep: 10 mins
- Cook: 4 hrs
-
10 mins
4 hrs
4 hrs 10 mins
- Yields: 3-4 ppl
Directions
1Leave your pork belly in the fridge uncovered for at least an hour. (This helps to get the skin nice and crispy)
2Rub the skin with oil and a generous amount of salt.
3Pour the stock into the slow cooker and then carefully sit the pork belly on top.
4Close the lid and slow cook for 4 hours on low.
5At the 3 1/2 hour mark turn your oven on to Maximum heat (approx 240 fan forced)
6When your pork has been cooking for the full 4 hours take it out of the slow cooker and transfer it onto an oven tray rub a little more oil into the skin and more salt then place into your oven and cook until it's nice and crispy this took 25 mins for mine.
7Please read my notes on how to use the lovely stock left in your slow cooker for apple sauce and pork gravy.
Apple sauce
1With the stock that's in your slow cooker reserve about 6 tablespoons for your Apple sauce (if your making it) it helps take out some of the sweetness. I used a jar of apple sauce poured it into a saucepan and added 1tsp butter, salt, pepper, stock and a pinch of thyme and it was perfect.
Pork gravy
1With the remainder of the stock leave it in your slow cooker but turn your slow cooker onto high.
2In a cup put two tablespoons of your favourite gravy powder (I used roast meat flavoured gravox powder) then add 1 cup of boiling water. Mix well then pour it into your slow cooker. Add one more tablespoon of powder directly to the slow cooker and give it another good mix.
3Pop the lid on and leave for at least 10-15 minutes. I got the gravy ready before I put my pork into the oven and it was perfect by the time my pork was ready to come out.
Submitted by Jarrah King
11 Reviews
Candace
August 28, 2017
Do you cook it fat side up or down and you turn your oven all the way up to max temp!
Tracey Thorpe
August 22, 2017
Yum yum yum!!!!
Easy as.
Paulene @ Slow Cooker Central
August 21, 2017
Sounds like it needed to be hotter in your oven? I find that’s usually the key to crackle 🙂
Emma
August 20, 2017
The meat was beautifully cooked, however my skin didn’t crisp 🙁
Also made gravy out of the juices, absolutely delicious!!
Kelly Fitzgerald
August 17, 2017
So tender just amazing 😍 Simple but beautiful meal
Paulene @ Slow Cooker Central
July 4, 2017
Hard to know what ‘small’ means but I still wouldn’t go much below the 4hrs stated in recipe to cook it through
Helen Rose
July 4, 2017
Hi i am making this today but i only have a small piece of pork belly how long would i reduce the cooking to thanks
Kim
May 4, 2017
Fantastic recipe – loved it!! And so simple to make.
Kiah
May 2, 2017
Absolutely loved it, simple and easy to make. With satisfying result’s.
Andria Bencich
April 30, 2017
Absolutely love this recipe! So easy to follow. I used Pork leg and it worked perfectly. Thanks so much Jarrah! 😁
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Carolyn Cobby
September 4, 2017
That was amazing we all loved it, crackle was superb, simple recipe to follow. I just strained the juices in the cooker into a pot added a 250 g jar of apple sauce and thickened with flour and it tasted amazing.