Super tender, melt-in-the-mouth slow cooker pork belly, finished with a short stint in the oven to get that extra-crispy crackling. Perfect for a weekend roast.
The default recipe serves 3-4
- 1 piece of pork belly, around 750g
- 1 clove garlic
- 1 tsp dried cumin
- 1 tsp dried thyme
- 1/2 onion, red or brown
- 1 tsp cornflour / cornstarch
- 1 cup chicken or vegetable stock
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- Roughly chop the onion and spread across the bottom of the slow cooker.
- Pat the skin of the pork belly with some paper towel to dry. Slask the skin in a crisis cross fashion using a very sharp knife. Rub the cumin and thyme into the skin and season well. Place the pork over the onion in the slow cooker.
- Mix together the stock. balsamic, honey and garlic and pour it around the pork.
- Cook on low for 8 hours or high for 4.
- Heat the oven to 200C / 400F and transfer the pork onto a lined baking tray. Roast in the oven for around 45 minutes until the skin is crisp and browned.
- While the pork is roasting in the oven prepare the gravy. Skim any large pools of fat off the top of the slow cooker liquid with a spoon. Strain the liquid through a fine sieve into a saucepan. Mix the cornflour/cornstarch with double the volume of liquid until the flour is fully dissolved in the water. Pour into the saucepan and bring to a simmer. Cook until the liquid has thickened.
- Slice the pork and serve with the gravy drizzled over the top.
If you want to use the pork in other dishes so don’t want it strongly flavoured then just use the stock and garlic and leave out the thyme, cumin, balsamic and honey.
- Category: Dinner
- Method: Slow Cooker
- Cuisine: British
- Serving Size: 1
- Calories: 1000
- Fat: 99g
- Carbohydrates: 7g
- Protein: 17g
Keywords: pork, slow cooker, dinner, roast, meat, comfort food