Slow cooked pork belly

Crispy skin pork belly what more can I say … apart from YUM!

Submitted by Jarrah King

Slow cooked pork belly

Crispy skin pork belly what more can I say ... apart from YUM!
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Serving: 3
Prep Time 10 mins
Cook Time 4 hrs
Total Time 4 hrs 10 mins

Ingredients
 

  • 1x pork belly
  • 1/4 cup chicken stock
  • 1tbs oil
  • Salt

Instructions
 

  • Leave your pork belly in the fridge uncovered for at least an hour. (This helps to get the skin nice and crispy)
  • Rub the skin with oil and a generous amount of salt.
  • Pour the stock into the slow cooker and then carefully sit the pork belly on top.
  • Close the lid and slow cook for 4 hours on low.
  • At the 3 1/2 hour mark turn your oven on to Maximum heat (approx 240 fan forced)
  • When 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.
  • Please read my notes on how to use the lovely stock left in your slow cooker for apple sauce and pork gravy.

Apple sauce

  • With 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

  • With the remainder of the stock leave it in your slow cooker but turn your slow cooker onto high.
  • In 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.
  • Pop 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.
Tried this recipe?Let us know how it was!

28 thoughts on “Slow cooked pork belly”

  1. 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

  2. The meat was beautifully cooked, however my skin didn’t crisp 🙁
    Also made gravy out of the juices, absolutely delicious!!

  3. 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.

  4. Headline says slow cooker crispy pork belly, except the crispy part happens in an oven. Me, I have no oven and depend on my slow cooker only so often i click on a recipe and then im disappointed to find out another appliance is required.

  5. Put sliced onions in slow cooker when finished put onions through fine sieve and made gravy how scummy will do belly pork like this from now on

  6. Sharon Hartley

    I made this last to recipe last night. It took about 35 minutes for my crackle to crackle and the meat was still beautiful and mount in your mouth. I was worried it may of dried it out but, no.

  7. Omg! This was so good. So easy!

    I put the pork in my airfryer to finish the crackle. Only took 10mins!

    I made the gravy and that was fantastic turned out amazing!!

  8. SOOO GOOD!!! I only had 500g of pork, but went 4 hours and then 30 at high, before 30 in oven…crackling=perfect…pork=pulled apart/melt in your mouth

  9. I think i must have had a different piece of meat to the people raving about this method…..followed the instructions to the letter and was very disappointed with the result…..soggy “crackling” which was the most important element.

  10. I always use this method, I just don’t add salt into the pork until the end otherwise the gravy is to salty and I place it under the grill and not oven cooked, perfect crackle in 15 minutes 🙂

  11. Turned out perfect!
    I had to cook the pork in the oven for an extra ten minutes though to get the crackle crispy the entire way through (had just over a kilo of pork)

    But the pork was perfectly cooked still.

  12. My partner and I use this recipe and the other (Slow cooked crispy skinned pork belly) all the time now. Fantastic, never had a fail. I tend to prefer this one with the stock but only just. We now get pork belly from our Asian shop, as their bellies have more meat and less fat.

  13. Beautiful! Only change I made was I rested pork on veggies then transferred all to airfryer for half an hour.

  14. Fantastic! Tried this tonight and it was amazing.
    Ended up doing 20 in the oven on full, then 10 mins with the grill on.
    Thanks!

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