Crispy skin pork belly what more can I say ... apart from YUM!
Prep: 10 mins
Cook: 4 hrs
4 hrs 10 mins
Yields: 3-4 ppl
1x pork belly
1/4 cup chicken stock
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.
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.
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.