Slow cooker pork belly
Succulent pork coated in a rich, sticky glaze. Serve with rice and stir-fried pak choi, or piled into bread rolls with fresh mint, coriander and chilli.
Ingredients
- 900g–1kg/2lb–2lb 4oz pork belly strips
- 2 garlic cloves, crushed
- 15g/½oz fresh root ginger, peeled and cut into thin matchsticks
- 75g/5 tbsp tomato ketchup
- 3 tbsp dark soy sauce
- 2 tbsp runny honey
- generous pinch Chinese five-spice powder
- pinch dried chilli flakes
- thinly sliced spring onions and toasted sesame seeds, to serve (optional)
Method
Put all the belly strips into a slow cooker pot. Cover with the lid and cook on high for 3–3½ hours or until the pork is tender but still holding its shape (no need to add any liquid).
Meanwhile, make the glaze. Mix the garlic, ginger, ketchup, soy sauce, honey, Chinese five-spice powder and chilli together in a bowl until thoroughly combined. Set aside.
Once cooked, remove the slow cooker pot and transfer the belly strips to a plate with tongs. Pour the cooking juices in the pot away (the pot will be hot, so take care) and any bits that have settled under the pork.
Return the belly strips to the pot, pour over the prepared sauce and turn to gently coat. Cover with the lid and cook on high for a further 1½ hours, or until the sauce is thickened and glossy and the pork falls apart when prodded with a fork. Serve the pork sprinkled with thinly sliced spring onions and toasted sesame seeds, if you like.
Recipe Tips
If you can’t get hold of pork belly, try pork shoulder steaks instead.
Soy sauces can vary. For the stickiest results, use a rich dark soy sauce.
For a simpler version, cook without the ginger, five spice and chilli. You won’t get the same depth of flavour, but it will still be delicious. You could also try swapping the fresh ginger for stem ginger for a milder, sweeter flavour.
Any leftover pork can be cooled and frozen in a lidded container for up to a month. Thaw fully, then reheat in a loosely covered dish in the microwave until piping hot throughout.