Slow cooked crispy skinned pork belly

Submitted by Christy Roth

Slow cooked crispy skinned pork belly

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Serving: 6
Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 40 minutes


  • 1.5kg piece of pork belly (n.b. ask for a piece with no bones. If they don't have a piece with no bones, ask the butcher to remove them for you and they will do this without a problem)
  • 5 large carrots, cut into quarters
  • Salt


  • Make sure the pork is really dry. This can be achieved by leaving in the fridge uncovered for 1-2 days.
  • Remove 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.
  • Salt the pork liberally and rub in. Repeat. Salt a final time without rubbing the salt in.
  • Line base of slow cooker with quartered carrots and sit the pork on top (fat side up) of the bed of carrots.
  • Cook for 3.5 hours on low.
  • At the 3 hour mark, turn the oven on to the highest mark to preheat it.
  • After 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.
  • Slice pork belly along the pre-cut lines and serve with gravy, apple sauce and vegetables of choice.

13 thoughts on “Slow cooked crispy skinned pork belly”

  1. Very good recipe. So easy you can’t wreck it. I substituted with Himalayan rock salt and sweet potatoe. Also used grill function for last 10 minutes. My oven went to 250.

  2. Jason Anderson

    Came up fantastic. I used a mix of carrot and potato (with one onion) below the pork belly, and put them in the oven with a little bit of the pork fat that had rendered while I was making the crackling – great flavour!

  3. So easy and delicious ! I put sweet potato and potato underneath, first time to eat like this and they were very flavoursome and yummy. Best cracking I’ve ever achieved too. I didn’t dry out the meat overnight and still worked fine.

  4. I have a pork belly in freezer, it is only 800 grams how long should in cook in slow cooker for ? on HIGH or LOW ??

  5. I’ve made Kylie Kwongs pork belly recipe for years, but in the oven. I’ll give this a try next time. I call it the 3 day pork as the prep/marinade is best left that long, uncovered in the fridge. The whole recipe is counter intuitive, but works every time. If you rush a step, it’s not as nice.

  6. I am sorry. Not the greatest cook. You say fat side up. By that do you mean the crackling side up or down????
    I know sounds silly but as I said not worlds greatest cook.

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