How To Cook Pork Belly In Slow Cooker [GUIDE]

Pork belly is one of the most indulgent and flavorful cuts of meat, prized for its layers of succulent fat and tender meat. When cooked properly, it transforms into a melt-in-your-mouth delicacy that is both rich and comforting. The slow cooker is an ideal tool for this cut because it allows the fat to render gradually while the meat becomes tender without the risk of drying out. Unlike high-heat methods that often produce uneven cooking or require constant attention, slow cooking offers a hands-off approach while yielding deep, savory flavors. With a slow cooker, pork belly can absorb aromatics, spices, and marinades fully, resulting in a dish that is simultaneously crispy on the outside (if finished under a broiler or in a pan) and luxuriously tender inside.

How Long To Cook Pork Belly In Slow Cooker

The cooking time for pork belly in a slow cooker depends on the size of the cut, the temperature setting, and the desired texture. Typically:

• Low setting: 6-8 hours
• High setting: 3-4 hours

Cooking on low is preferred because it allows the fat to render gradually, producing tender meat without losing moisture. Larger slabs of pork belly may require up to 10 hours on low to achieve the perfect consistency. It’s also important to note that cooking times can vary slightly depending on your slow cooker model, the thickness of the pork belly, and whether the meat is bone-in or boneless.

How To Tell If It Is Done

Unlike leaner cuts, pork belly doesn’t have the same visual cues of doneness, making tactile and internal temperature assessments more reliable:

1. Internal Temperature: Aim for at least 195-200°F (90-93°C) if you want tender, pull-apart pork belly. This temperature ensures the collagen in the connective tissue breaks down, leaving the meat soft.
2. Texture Test: The meat should feel tender to the touch and almost effortless to pierce with a fork.
3. Fat Rendering: Properly cooked pork belly will have a noticeable reduction in fat layers, with much of the fat rendered into a silky liquid.

Optional: For a crispier exterior, sear the pork belly under a broiler or in a hot pan after slow cooking.

Ingredients Needed

A simple set of ingredients can elevate pork belly from ordinary to extraordinary:

• Pork belly: 2-3 lbs, skin-on or off depending on preference
• Soy sauce: ¼ cup, for a salty, umami base
• Brown sugar or honey: 2-3 tablespoons, for sweetness and caramelization
• Garlic: 3-4 cloves, smashed or minced
• Ginger: 1-2 inches, sliced thinly
• Rice wine or dry sherry: ¼ cup, optional for depth of flavor
• Five-spice powder: 1 teaspoon, optional for aromatic warmth
• Salt and pepper: To taste
• Optional aromatics: Onion slices, scallions, star anise, or chili for extra flavor

How To Cook Pork Belly In Slow Cooker

1. Prepare the Pork Belly: Pat the pork belly dry. If the skin is on and you want a crisp finish, score it lightly in a crosshatch pattern.
2. Season and Marinate: Rub the pork belly with salt, pepper, and any preferred spices. Combine soy sauce, brown sugar, garlic, ginger, and rice wine to create a marinade and pour it over the meat.
3. Set Up the Slow Cooker: Place the pork belly in the slow cooker, skin side up. Add aromatics around the meat to infuse flavor during cooking.
4. Cook: Cover and cook on low for 6-8 hours (or high for 3-4 hours) until the meat is tender.
5. Optional Finish: For crispy skin, remove the pork belly and broil in the oven for 5-10 minutes or sear it in a hot pan.

When Things Go Wrong

Even slow cooking can encounter hiccups. Common issues include:

• Meat too tough: Likely undercooked. Extend cooking on low, ensuring the internal temperature reaches 195-200°F.
• Excessive fat: Pork belly has a high fat content. If the dish ends up greasy, skim fat from the slow cooker liquid or drain before serving.
• Blah flavor: Insufficient seasoning or aromatics can result in a flat taste. Consider marinating longer or adding more herbs, spices, or acidic elements like vinegar to balance richness.
• Skin not crispy: Slow cooking will soften the skin. For crispiness, broil or pan-sear the pork belly at the end.

Expert Tips

• Score the skin: Helps the fat render and allows seasonings to penetrate.
• Don’t skip the aromatics: Ingredients like garlic, ginger, and spices deeply infuse flavors over long cooking.
• Use a rack if possible: Elevating the pork belly above the liquid prevents it from stewing and promotes even cooking.
• Check liquid levels: Ensure enough liquid to prevent burning, but not so much that the pork is submerged entirely.
• Rest before slicing: Let the pork belly sit for 10-15 minutes after cooking to retain juices.

Can I Do This Without A Slow Cooker?

Yes, a slow cooker is convenient, but alternatives exist:

• Oven braising: Place pork belly in a covered roasting pan with the same aromatics and liquid at 300°F for 3-4 hours.
• Stovetop simmering: Use a heavy-bottomed pot to simmer the pork belly in liquid over low heat for 3-4 hours.
• Pressure cooker/Instant Pot: Reduces cooking time significantly, typically 45-60 minutes, while achieving tender results.

Reheating Leftovers In Slow Cooker

Slow cookers are perfect for gently reheating pork belly without drying it out:

1. Slice or keep whole: Place leftover pork belly in the slow cooker.
2. Add a splash of liquid: Broth, soy sauce mixture, or leftover cooking juices prevent drying.
3. Heat on low: 1-2 hours, checking occasionally, until warmed through.
4. Optional crisping: For crispy skin, finish in a broiler or hot skillet after reheating.

FAQs

What Is The Best Cut Of Pork Belly For Slow Cooking?

For slow cooking, choose a pork belly that has a good balance of meat and fat, ideally with a thick layer of skin if you want crispy crackling. Avoid very lean cuts as they may dry out during the long cooking process.

Do I Need To Sear The Pork Belly Before Putting It In The Slow Cooker?

Searing the pork belly is optional but recommended. Browning the meat in a hot pan before slow cooking helps develop deeper flavors and can improve the texture of the outer layer, especially if you plan to crisp it afterward.

How Long Should Pork Belly Be Cooked In A Slow Cooker?

Cook pork belly on low heat for 6 to 8 hours or on high heat for 3 to 4 hours. The slow cooking process allows the fat and connective tissue to render slowly, resulting in tender, juicy meat.

What Liquids Can I Use In A Slow Cooker For Pork Belly?

You can use broth, stock, soy sauce, cider, beer, or a combination of these. The liquid should partially cover the pork belly to keep it moist and infuse flavor, but it does not need to fully submerge the meat.

Should I Remove The Skin From Pork Belly Before Slow Cooking?

You can cook it with the skin on or off depending on your desired outcome. Keeping the skin on retains moisture and can later be crisped under a broiler or in a hot oven. Removing the skin will result in a softer, more evenly flavored meat.

How Can I Make The Pork Belly Skin Crispy After Slow Cooking?

After slow cooking, remove the skin from the liquid, pat it dry, score it, and broil or roast it in a hot oven until crispy. You can also brush it lightly with oil or salt to enhance the crackling.

Do I Need To Season Pork Belly Before Slow Cooking?

Yes, seasoning is essential. Use salt, pepper, herbs, and spices to flavor both the meat and the fat. You can also marinate the pork belly for a few hours before cooking to enhance taste.

Can I Cook Pork Belly From Frozen In A Slow Cooker?

It is not recommended to cook frozen pork belly directly in a slow cooker as it may remain in the temperature ’danger zone’ for too long, which can allow bacteria to grow. Thaw it fully before slow cooking.

How Can I Prevent Pork Belly From Becoming Too Fatty Or Greasy?

Trim excess fat before cooking if desired, and cook the pork belly on a rack above the cooking liquid so that rendered fat drips away. You can also refrigerate leftover cooked pork belly and remove solidified fat before reheating.

Can I Add Vegetables To The Slow Cooker With Pork Belly?

Yes, vegetables such as carrots, onions, potatoes, and celery can be added. They will absorb flavors from the meat and liquid while providing additional texture and nutrients. Add softer vegetables later in the cooking process to prevent them from overcooking.