Best Slow Cooker Pork Belly Recipes

SLOW COOKER PORK BELLY

Slow cooker pork belly image

Treat yourself to tender, melt-in-the-mouth slow cooker pork belly. Serve in a warming broth or with seasonal vegetables, apple sauce and gravy

Provided by Miriam Nice

Time 4h30m

Number Of Ingredients 6

Ingredients

3 garlic cloves, crushed
thumb-sized piece root ginger, finely grated
3 tsp flaky sea salt
1 tbsp soy sauce
1 - 1.2kg pork belly, cut into 3 long strips, rind trimmed but fat left on
2 onions, sliced

Steps:

Mix together the garlic, ginger, salt and soy sauce then rub the mixture all over the pork belly. Put the sliced onion into the bottom of your slow cooker and place the pork belly pieces on top. Cook on high for 4 hours.
Carefully take the pieces of pork belly out of the slow cooker then transfer them to a non-stick frying pan with a good spoonful of the cooking juices, turning occasionally. Let sizzle away on a high heat until all the sides are browned and the liquid has evaporated. Slice or cut into wedges and serve with mashed potato, steamed green vegetables and a gravy made with the cooking juices. Alternatively use in a ramen noodle broth, bao buns or in your own recipe.

Nutrition Facts : Calories 540 calories, Fat 40 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 39 grams protein, Sodium 3.15 milligram of sodium

MOROCCAN SPICED STEWED PORK BELLY IN A SLOW COOKER

Moroccan Spiced Stewed Pork Belly in a Slow Cooker image

Not something you would find on a real Moroccan menu. I love pork belly and I love Moroccan spices so I decided to combine the two and the results were delicious! To save time I didn't make the Ras el Hanout this time - I had some that I bought (Moroccan Spice Melange by Moustaffa - a wonderful blend) - you can do as well for cheaper by blending and grinding your own.

Provided by DoctorDave

Categories Stew

Time 9h30m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 lbs pork belly
2 medium yellow onions, diced
4 small yellow onions, peeled and quartered
4 garlic cloves, minced
1 1/2 inches fresh ginger, minced
1/2 cup dried mushroom (optional)
2 cups chicken stock
1 1/2 tablespoons ras el hanout spice mix
1 pinch saffron
1 teaspoon honey
salt
1 tablespoon argan oil (this is very expensive and hard to find, you can use any other oil you like but if you can get your )
200 ml strained yoghurt (I use Fage 2 %)
1/2 cup strained tomatoes
1 cup white wine (or light red if you have that on hand) (optional)

Steps:

Heat oil in a deep cast iron skillet (or a cast iron dutch oven) over medium high heat. Cube the belly with skin on and salt the meat. Add meat to oil and brown on each side. Work in batches if your skillet is small - don't crowd the meat. Remove the meat from the skillet and set aside in a bowl.
Add diced onions to the skillet and fry in the oil until they are beginning to brown (ie past translucent but not burnt). Add ginger and garlic and stir up and fry for one more minute.
Add wine and stock and deglaze pan (scrape up the browned bits into the liquid). Add tomato, spices, safron, honey and salt. Taste for saltiness - do not undersalt. The liquid will not be flavorful or even tasty at this stage so only judge the salt. Add the yoghurt slowly and stir as you add (this prevents it from curdling). Reduce the liquid if it looks like a lot (if you reduce too much, no worries, you'll add back just the right amount of water in the next step).
Pour the liquid from the skillet into your slow cooker. Add the meat with any juices from the bowl into your slow cooker. Add the quartered small onions and the dried mushrooms. Add water to almost cover the meat and stir the liquid. Cook on low setting for 9 hours. I do all the prep the night before and then refrigerate the uncooked food in the insert until I'm ready to place it in the base the next morning and turn it on. When I get home I have a gorgeous fragrant meal.
Serve ladled over couscous and garnish with chopped fresh cilantro.

Nutrition Facts : Calories 1315.6, Fat 123.5, SaturatedFat 45.3, Cholesterol 173.5, Sodium 273.2, Carbohydrate 22.6, Fiber 2.1, Sugar 11.7, Protein 27.5

SLOW COOKER HONEY BALSAMIC GLAZED PORK BELLY

Slow Cooker Honey Balsamic Glazed Pork Belly image

Delicious

Provided by barbara lentz @blentz8

Categories Pork

Number Of Ingredients 4

Ingredients

2 pound(s) pork belly
salt and pepper
1/4 cup(s) each balsamic vinegar, chicken stock & honey
6 clove(s) garlic minced

Steps:

With a sharp knife score the pork belly skin. Season with salt and pepper. Place the pork belly skin side down in a hot skillet and let it brown for about 3 to 4 minutes.
Transfer the pork belly skin side up to the slow cooker. In a small bowl combine the vinegar, honey, chicken stock and garlic.
Pour the sauce around the pork belly. Cook on low for 8 hours. During the last half hour turn the pork belly over skin side down to get the sauce on the top.
Remove from the slow cooker and slice to serve.
If you want you can take the sauce and put it through a fat separater and then drizzle the remaining sauce over the pork