Crispy pork belly in the slow cooker: This is probably the best way to cook a juicy and tender piece of pork with the best crackling.
Pork and slow-cooking
The slow cooker and a piece of pork are usually a match made in heaven. Cooking pork belly in the slow cooker is one of the best ways to prepare this particular cut. The meat is juicy and incredibly tender, and the crackling will crisp up in the oven once you are finished slow cooking.
And maybe you would like to try this delicious Slow Cooker Pork and Sauerkraut.
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What is the best about this pork belly recipe (besides the crackling)?
Well, the crackling is the best!!! But what else?
Minimal effort: Despite the slow cooking that takes hours, there isn't much work involved. Previous crispy pork belly recipes required marinating overnight, pricking the skin, scoring it, and salting to draw moisture. While I liked salting the skin, I found the other steps annoying and skipped them. It worked perfectlyโthe crackling was incredibly crispy, loud when bitten into, crumbling, and utterly delicious!
Less fatty: The fat will remain in the pot. When cooking the pork this way, most of the rendered fat will remain in the crockpot and in the roasting tin while you crisp the skin in the oven.
Incredibly versatile, like a blank canvas: You can serve it as it is, or you can turn it Asian; you can serve it in a very rustic way with potatoes and Bavarian Sauerkraut; you can give it a Mexican touch and add it to tacos or tortillas, and so on. Make a Pork Belly Sandwich with the leftovers.
And if you like to cook larger cuts of meat in the crockpot, have a look at these amazing Slow Cooked Pork Hocks, Slow Cooker Osso Bucco, or Lamb Shoulder in the Slow Cooker. Or make a simple Slow Cooker Lamb Casserole.
Recipe ingredients
Pork belly: I had a large piece weighing 1,4 kg/ 3 lbs. I cut that into two equal pieces. Make some Pork Belly Skewers or learn different ways to cook Pork Belly Slices.
Dry rub: you can use your favorite brand or mix your own. You will also need fine sea salt.
Vegetables: onions, garlic.
Liquids: chicken stock, soy sauce.
As you can see, a minimal list of ingredients.
How to make slow cooker pork belly?
Preparations: If you have a large piece of meat, cut it into two equal parts. Rub the meat generously with salt and dry rub. The dry rub will not hang so easily to the skin, but be patient and rub.
- Step #1: Place quartered onion, peeled garlic, soy sauce, and stock in the crockpot. Place the meat on top. Cook for 4 ยฝ hours on high or for about 7 hours on low. I always do it on high nowadays; it fits my schedule better, and I havenโt noticed any difference between the two ways of cooking.
Finishing in the oven: Before the slow cooking is quite done, preheat the oven and line a baking sheet or roasting tin with foil. Place a roasting rack on top.
- Step # 2: Carefully lift the meat and place it on the prepared roasting assembly. Roast for about 20-30 minutes, depending on your oven. Check the crackling every few minutes or so; you donโt want it to get too dark. Remove the meat from the oven as soon as the skin is golden and crispy.
Check out more pork recipes: Crispy Pork Chops (Schweinshaxe Recipe), Dutch Oven Pulled Pork, or Cast Iron Pork Tenderloin.
Good to know!
The cooking time depends on the thickness of the cut. For thinner pieces, check after 4 hours on high or 6 hours on low. For thicker pieces, add about 30 minutes.
The machine you use also matters; newer models cook faster, while older ones with ceramic pots take longer. Always refer to your machine's instruction manual to understand how it works. Don't worry if you cook the pork belly 30 minutes longer than needed; nothing dramatic will happen.
FAQs
Definitely. Cook the pork belly in the slow cooker. Let cool and refrigerate.
Once you are ready to continue cooking it, let it come to room temperature while you preheat the oven.
Preheat the oven to 430ยฐF/ 220ยฐC, and roast the meat as described in the recipe until the crackling is golden and crispy.
Keep the leftovers refrigerated in an airtight container; they will be fine for 2-3 days. You can also freeze the leftovers for about 2 months.
You can, but I would only reheat leftovers. The belly is otherwise best served immediately for maximum crispiness and juiciness.
Oven: You can reheat a whole piece or just the leftover slices. I usually have the slices, and they take only minutes to reheat at 400ยฐF/ 200ยฐC.
Pan: Frying the sliced meat in the pan goes even faster than the oven method.
Air fryer: It only takes a few minutes for the slices to get hot.
How to serve crispy pork belly?
This amount of meat will easily serve 8 people. It is very rich, so a little should go a long way. If you serve it as a starter or as part of a larger meal, it should easily be enough for 12 people.
Do you like this recipe?
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Pork Belly in the Slow Cooker
Ingredients
- 3 lbs pork belly Note 1
- 1 ยฝ - 2 teaspoons fine sea salt
- 2-3 tablespoons dry rub Note 2
- 1 small onion
- 2 large garlic cloves
- ยฝ cup chicken stock
- 2 tablespoons soy sauce
Instructions
- Rub: If necessary, cut the piece of meat into two even parts. Rub very well all over with the salt. Rub with the dry rub as well.3 lbs pork belly/ 1โ kg + 1 ยฝ - 2 teaspoons fine sea salt + 2-3 tablespoons dry rub
- Prepare: Peel and quarter the onion, peel, but leave the garlic cloves whole. Place them in the slow cooker. Add stock and soy sauce. Place the pork belly on top.1 small onion + 2 large garlic cloves + ยฝ cup chicken stock/ 125 ml + 2 tablespoons soy sauce
- Cook on high for 4 ยฝ hours OR on low for about 7 hours. The cooking time depends on the thickness of the meat and on the slow cooker (Note 3). You should be able to pierce the meat with a fork easily.
- Preheat oven: During the last half hour of the slow cooking time, preheat the oven to 220 degrees Celsius/ 430 degrees Fahrenheit. Line a roasting tin or baking tray with foil. Place a roasting rack on top.
- Crisp in the oven: Lift the meat from the slow cooker and place it, skin side up, on the rack. Roast for 20-30 minutes until the crackling is golden and very crispy. Keep an eye on the meat and check every few minutes. The roasting time depends on the oven as well, the skin should not get too dark.
Notes
- Pork belly: I had a large piece, which I cut into two even parts.
- Dry rub: Your favorite brand or homemade mixture.
- The cooking time also depends on the machine you are using, so make sure to check its instruction manual. Newer slow cookers are faster, while the older version, which still has a ceramic pot (like mine does), needs a bit more time. For best results, make sure you know your gadget and how it works.
Tracy says
I made this using a garlic and onion dry rub, the only thing I added was a teaspoon of sesame oil to the crock pot.
When I took the belly out of the crock pot to place in roasting pan I threw a half a bag of fresh spinach into the crock pot and turn it off ( mine is ceramic as well so it holds the heat). The spinach soaked up all the flavors and "juice" for a tasty vegetable as a side!!
Adina says
I am so happy it worked so well, Tracy, and spinach sounds great and such a practical idea. I must try it next time.
John Chapman says
Can you please give me the recipe for the dry rub you use? I don't want to just get one off the internet as it might not suit this recipe.
Adina says
Hi John. I used a bought dry rub for this recipe. Use a rub you like, it's hard to go wrong in this recipe.
John Chapman says
Thanks for replying but I don't really know what you mean. I don't have a dry rub that I like and I've never seen "dry rub" in a supermarket.
Adina says
Just use any seasoning mixture you like. Dry rub mostly reffers to spice mixtures used for BBQ meat, but it's basically just a ready-made spice mixture.
Avril says
I have my pork in the slow cooker and looking forward to eating it. It seems to be a very simple recipe to prepare but has tons of flavor.
Sue Aylott says
Great recipe, really good way to roast belly of pork, you are never to old to learn (Iโm 77) thank you
Adina says
Thank you for the feedback and the rating, Sue.
Tracey JC says
Following this recipe but using sliced pork belly. Did you add water from stock? Wasn't quire clear. Added extra garlic as pork was quantity little more. Hoping it'll turn out well. Did you serve as a roast? With mash and vegetables? That's the plan for us! Very excited and any left overs plus to make pork and apple sauce in buns! Yum.
Adina says
Hi Tracey. I added 1/2 cup of chicken stock to the slow cooker. We serve this, indeed, mostly as a roast with mashed potatoes and vegetables or salad (green salad/ cucumbers/ tomatoes). And we often make sandwiches with leftovers, but buns with apple sauce sound delicious too.
Tracey JC says
Thank you for your response. I tipped some water out in the end as meat and onions create their own juices. Just finished cooking time and smells amazing. I'm looking forward to eating once roasted skin or crackling in oven. It's quite soft so hope it'll crackle.
Cathy Mc says
Love the idea of cooking Belly pork in the slow cooker in these days of High Energy Costs.
Just watched Jamie Oliver cook belly pork in his electric oven for 3 hours !!
Thank goodness I found your recipe to cook it in the slow cooker. Just off to Tesco to find belly pork and user it with your recipe. Thank you for sharing.
Adina says
Thank you, Cathy. I find myself using the slow cooker more often lately for the same reasons.
Cassien says
Great way to cook belly. Sensible comment too about knowing your gadget. Newer machines do run hotter unfortunately. Low is best.
Adina says
Thank you, Cassien.