PORK BELLY SLOW COOKER RECIPES RECIPES

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SLOW COOKER PORK BELLY RECIPE - BBC GOOD FOOD



Slow cooker pork belly recipe - BBC Good Food 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

Categories     Dinner, Main course, Supper

Total Time 4 hours 30 minutes

Prep Time 10 minutes

Cook Time 4 hours 20 minutes

Yield 6

Number Of Ingredients 6

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, FatContent 40 grams fat, SaturatedFatContent 15 grams saturated fat, CarbohydrateContent 4 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 1 grams fiber, ProteinContent 39 grams protein, SodiumContent 3.15 milligram of sodium

PORK BELLY IN THE SLOW COOKER - A FOOD LOVER'S KITCHEN



Pork Belly in the Slow Cooker - A Food Lover's Kitchen image

Slow Cooker Pork Belly turns out incredibly tender with great flavor after 6 hours in the slow cooker.

Provided by Laura

Categories     Main Course

Total Time 370 minutes

Prep Time 10 minutes

Cook Time 360 minutes

Yield 6

Number Of Ingredients 12

2 lbs pork belly
1/2 cup chicken stock ((not low sodium))
1 small onion (quartered)
2 cloves garlic (smashed)
2 teaspoons brown sugar
2 teaspoons Spanish paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon mild chili powder
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon mustard powder (optional)

Steps:

  • Remove the pork belly skin or score it with a sharp knife in a crosshatch pattern, taking care not to pierce the flesh.
  • Mix together the ingredients for the dry rub. Coat the pork belly on all sides with dry rub.
  • Pour the chicken stock into the slow cooker. Add the onion and garlic. Place the pork on top.
  • Put the lid on and cook on low for 6-7 hours, until pork is fork tender.
  • If you’ve left the skin on, crisp the skin under the broiler for 5 minutes, watching closely.
  • Slice to your desired thickness and serve immediately.

Nutrition Facts : Calories 806 kcal, CarbohydrateContent 4 g, ProteinContent 15 g, FatContent 81 g, SaturatedFatContent 29 g, CholesterolContent 109 mg, SodiumContent 469 mg, FiberContent 1 g, SugarContent 2 g, UnsaturatedFatContent 46 g, ServingSize 1 serving

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