Chinese Style Pork Belly Recipe (Slow Cooker)
This Chinese Style Pork Belly Slow Cooker recipe is one of my absolute favourite Chinese fakeaway recipes. With tender meat and a delicious sticky glaze, it’s one to try!
Slow-cooked in incredible flavours and then finished by pan-frying in a sweet sticky sauce, you won’t be disappointed.
This Chinese-style slow cooker pork belly is not only delicious but also beats ordering a Chinese takeaway any day.
Why spend your hard earned cash on a bought one when you can easily make your own fakeaway at home?
Let the slow cooker do all the hard work while you sit back and relax!
No standing over a hot stove for hours, make minimal effort, and still get tender, melt-in-your-mouth pork at the end of the day.
It’s packed with all the flavour you want and comes without the price tag or wait for delivery. Plus you know exactly what’s going into it!
Serve it with steamed rice and fresh green veg for a delicious and healthy alternative to your usual takeaway.
Why You’ll Love This Slow Cooked Pork Belly Recipe
- Great change from a takeaway
- Delicious sticky sauce!
- Budget-friendly
Chinese Style Pork Belly Ingredients
For slow cooking:
- Pork belly slices – You can buy a whole piece of belly pork and slice it into finger-sized strips yourself. I buy ready sliced.
- Chicken stock
- Fresh ginger – I buy it frozen rather than peeling and chopping fresh to save time.
- Garlic cloves – I also buy frozen to save time.
- Chinese 5 spice
For the glaze:
- Dark soy sauce – Using both dark and light soy sauce together will bring both deep colour and flavour to the dish.
- Light soy sauce
- Sugar – Brown sugar works best here.
- Honey
- Water – optional. Use a splash at the end if you want to have a more loose sauce.
How to Make Slow Cooker Pork Belly
Step 1 – Place the pork belly, ginger, garlic and chicken stock in the slow cooker. Cook on HIGH for 4 hours or LOW for 6.5 hours. After the cooking time has finished, remove to a plate and discard the liquid. Using a sharp knife, slice the pork into bit sized pieces.
Step 2 – Heat 1 tablespoon oil in a frying pan over a medium-high heat. Once hot, add the pork belly and cook in the oil for a few minutes, turning the pieces over to cook each side. It will begin to turn golden brown and have crispy skin. Be sure to use a splatter guard as the pork and oil can spit!
Step 3 – In a small bowl, combine the glaze ingredients. Add the mixture to the pork in the pan and continue to cook, turning the pork often, until it is dark and sticky. Remove from the heat and serve.
Top Tip
I learned the hard way that this pork recipe is best made using a splatter guard. Get one – it’s a small price to pay for keeping your kitchen free of splattered cooking debris when frying!
What to Serve with Slow Cooked Pork Belly Slices
- Rice
- Stir-fried vegetables
- Noodles
- Roast Broccoli
Leftovers
In the fridge: Once cool, place in an airtight container and refrigerate for up to 3 days. Reheat in a pan until hot through, adding a little water to loosen the glaze.
How to freeze: After slow cooking, fully cool the pork. Freeze the pork slices flat on a tray. This stops them from sticking together. Once hard, store together in an airtight container for up to 3 months. Defrost thoroughly overnight in the fridge before slicing the pork and following steps 2 and 3 in the recipe card to finish cooking the pork.
Frequently Asked Questions
If you make this Slow Cooker Chinese Style Pork Belly Slices recipe I’d love for you to give it a star rating ★ below. You can also tag me on Instagram (@thesunshinepantry) or Facebook so I can see your amazing creation!
Slow Cooker Chinese Style Pork Belly Recipe
Ingredients
For the slow cooker
- 900 grams Pork belly
- 1 litre chicken stock/broth
- 1 thumb sized piece ginger I use frozen
- 3 cloves garlic I use frozen
- 2 teaspoons rice vinegar
For the glaze
- 2 tablespoons brown sugar
- 2 tablespoons dark soy sauce
- 1 tablespoon light soy sauce
- 1-2 tablespoons honey
- 1 teaspoon Chinese five spice
- 1-2 tablespoons water, optional
Instructions
- Place the pork belly, ginger, garlic and chicken stock in the slow cooker. Cook on HIGH for 4 hours or LOW for 6.5 hours. After the cooking time has finished, remove to a plate and discard the liquid. Slice the pork into bit sized pieces.
- Heat 1 tablespoon oil in a large skillet (frying pan) over a medium-high heat. Once hot, add the pork belly and cook in the oil for a few minutes, turning the pieces over to crisp all sides.
- In a small bowl, combine the glaze ingredients. Add the mixture to the pork in the pan and continue to cook, turning the pork often, until it is dark and sticky.
- Remove from the heat and serve.
Notes
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