There’s something truly magical about the transformation of pork belly when it’s slow-cooked to perfection. I’ve spent years perfecting this recipe, and I’m thrilled to share my ultimate slow cooker pork belly with honey balsamic glaze. This dish combines succulent, tender meat with crispy crackling and a sweet-tangy glaze that creates an irresistible flavor profile that will impress even the most discerning dinner guests.
The Magic of Slow-Cooked Pork Belly
Pork belly is one of those cuts that truly showcases what slow cooking is all about. This humble cut transforms from tough to tender through the gentle, patient process of slow cooking. The fat renders down, infusing the meat with flavor and creating that melt-in-your-mouth texture we all crave.
I first discovered the wonders of slow-cooking pork belly during a culinary tour through Asia, where I was amazed by how different cultures approach this versatile cut. From Chinese red-braised pork to Korean bossam, the common thread was always patience—allowing time to work its magic on the meat.
Why This Recipe Works
Before diving into the recipe, let me share why this particular method yields such spectacular results:
- The slow cooker provides consistent, gentle heat that breaks down the tough connective tissues in pork belly without drying it out
- The two-stage cooking process (slow cooker followed by oven) gives you both tender meat and crispy crackling
- The honey balsamic glaze creates a perfect balance of sweet, tangy, and savory flavors that complement the richness of the pork
- The aromatics and spices infuse the meat with depth and complexity during the long cooking process
- The recipe is largely hands-off once you’ve done the initial prep, making it perfect for entertaining
Ingredients You’ll Need
For the pork belly:
- 3 pounds (1.4 kg) of pork belly, skin on
- 2 tablespoons sea salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 large onion, roughly chopped
- 4 cloves garlic, smashed
- 2 carrots, roughly chopped
- 2 stalks celery, roughly chopped
- 2 bay leaves
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 cup chicken broth
- 1/4 cup apple cider vinegar
For the honey balsamic glaze:
- 1/2 cup honey
- 1/3 cup balsamic vinegar
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon red pepper flakes (optional)
Essential Equipment
- Slow cooker (6-quart capacity or larger)
- Sharp knife
- Roasting pan with rack
- Small saucepan
- Pastry brush
- Meat thermometer
Preparing the Pork Belly – A Step-by-Step Guide
Step 1: Prepare the Pork Belly
- Remove the pork belly from the refrigerator 30 minutes before cooking to allow it to come to room temperature.
- Using a sharp knife, score the skin in a crosshatch pattern, being careful not to cut into the meat.
- Pat the pork belly completely dry with paper towels—this is crucial for achieving crispy skin later.
- Rub the entire pork belly with sea salt, working it into the score marks on the skin.
- Season the meat side (not the skin) with freshly ground black pepper.
Step 2: Prepare the Slow Cooker
- Heat olive oil in a large skillet over medium-high heat.
- Sear the pork belly, skin-side down, until golden (about 5 minutes).
- Flip and sear the meat side for another 3 minutes.
- Place the onion, garlic, carrots, and celery in the bottom of your slow cooker.
- Add the bay leaves, thyme, and rosemary.
- Pour in the chicken broth and apple cider vinegar.
- Place the seared pork belly on top of the vegetables, skin-side up.
- Ensure the liquid doesn’t touch the skin (this is important for achieving crispy crackling later).
Step 3: Slow Cook to Perfection
- Cover and cook on low for 6-8 hours, or until the meat is fork-tender.
- The internal temperature should reach at least 190°F (88°C) for that melt-in-your-mouth texture.
- The longer cooking time allows the fat to render fully and the meat to become incredibly tender.
Creating the Perfect Honey Balsamic Glaze
While the pork is in its final hour of slow cooking, prepare the glaze:
- Combine all glaze ingredients in a small saucepan.
- Bring to a simmer over medium heat, stirring occasionally.
- Reduce heat to low and simmer for 15-20 minutes until the mixture thickens enough to coat the back of a spoon.
- Remove from heat and set aside.
The Crucial Final Step: Achieving Crackling Perfection
Now for the step that takes this dish from good to extraordinary:
- Preheat your oven to 425°F (220°C).
- Carefully transfer the pork belly to a roasting rack, skin-side up.
- Pat the skin dry again with paper towels.
- Brush a thin layer of the honey balsamic glaze on the sides and bottom of the pork (avoid the skin).
- Sprinkle an additional teaspoon of salt over the skin.
- Roast for 20-25 minutes, or until the skin has bubbled and crisped up into perfect crackling.
- Brush another layer of glaze on the meat (not skin) halfway through roasting.
- Watch carefully to ensure the glaze doesn’t burn.
Resting – The Secret to Juicy Results
- Remove the pork from the oven and let it rest for 15 minutes before slicing.
- This allows the juices to redistribute throughout the meat.
- Don’t skip this step! It’s essential for maintaining moisture in the final dish.
Slicing and Serving Suggestions
For the perfect presentation:
- Use a very sharp knife to cut through the crackling and meat.
- Slice into 1-inch portions to showcase both the meat and the crackling.
- Drizzle with additional warm glaze just before serving.
I love serving this dish with:
- Creamy mashed potatoes or polenta
- Steamed seasonal greens like bok choy or broccolini
- Pickled vegetables for acidity to cut through the richness
- Fresh herbs such as cilantro or scallions as a garnish
Make-Ahead and Storage Tips
This dish is perfect for entertaining because much of the work can be done ahead:
- Make-ahead option: Complete the slow cooker portion up to 2 days ahead. Refrigerate the pork belly, then bring to room temperature before the final roasting step.
- Storage: Leftover pork belly will keep in an airtight container in the refrigerator for up to 3 days.
- Reheating: For the best texture, reheat in a 350°F (175°C) oven until warmed through (about 15 minutes), then broil for 2-3 minutes to re-crisp the skin.
Nutrition Information
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 520 | – |
| Total Fat | 38g | 49% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 95mg | 32% |
| Sodium | 980mg | 43% |
| Total Carbohydrate | 18g | 7% |
| Dietary Fiber | 0.5g | 2% |
| Sugars | 17g | – |
| Protein | 29g | 58% |
| Vitamin D | 0.5mcg | 3% |
| Calcium | 30mg | 2% |
| Iron | 1.2mg | 7% |
| Potassium | 560mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet.
Variations to Try
I’ve experimented with numerous variations of this recipe over the years. Here are some of my favorites:
Asian-Inspired Version
- Replace the herbs with star anise, cinnamon stick, and sliced ginger
- Substitute soy sauce for half of the chicken broth
- Add 2 tablespoons of hoisin sauce to the glaze
Smoky Maple Version
- Use smoked paprika in the initial seasoning
- Replace honey with maple syrup in the glaze
- Add 1 teaspoon of bourbon to the glaze (the alcohol will cook off)
Herb-Crusted Option
- After slow cooking, press a mixture of fresh herbs, garlic, and breadcrumbs onto the meat side
- Roast as directed for a flavorful crust
Common Mistakes to Avoid
In my years of perfecting this recipe, I’ve made every mistake possible. Here’s what to watch out for:
| Mistake | Consequence | How to Avoid |
|---|---|---|
| Not drying the skin thoroughly | Soft, rubbery skin instead of crispy crackling | Pat the skin dry multiple times with paper towels before cooking and again before roasting |
| Rushing the slow cooking | Tough, chewy meat | Give it the full 6-8 hours on low; don’t be tempted to use the high setting |
| Letting liquid touch the skin during slow cooking | Skin that won’t crisp properly | Place the pork belly on top of the vegetables to elevate it above the liquid |
| Skipping the searing step | Less developed flavor | Take the time to sear the pork belly before slow cooking |
| Slicing immediately after cooking | Dry, less juicy meat | Allow a full 15 minutes of resting time before slicing |
| Burning the glaze | Bitter taste | Watch carefully during the final roasting and adjust oven temperature if needed |
Why Your Slow Cooker Is Perfect for Pork Belly
I’m a firm believer that the slow cooker is the ideal tool for cooking pork belly, and here’s why:
- Consistent low temperature: Prevents the meat from drying out while allowing fat to render properly
- Hands-off cooking: Once it’s set up, you’re free to prepare other dishes or simply relax
- Flavor development: The long cooking time allows flavors to develop and meld together
- Minimal cleanup: One-pot cooking means less dishwashing later
- Energy efficiency: Uses less energy than keeping your oven on for hours
Frequently Asked Questions
Q: Can I use boneless pork belly for this recipe? Yes, boneless pork belly is actually preferred for this recipe. It’s easier to score and slice after cooking.
Q: Why isn’t my pork skin crisping up in the final step? The most common reason is moisture. Make sure to thoroughly dry the skin before the final roasting step. Also, check that your oven is fully preheated to 425°F (220°C).
Q: Can I prepare this dish without a slow cooker? Absolutely! You can use a Dutch oven instead. Preheat your oven to 325°F (165°C), prepare everything as directed, and cook covered for 3-4 hours until tender.
Q: Is it possible to overcook pork belly in a slow cooker? While pork belly is forgiving, cooking it beyond 10 hours can make it fall apart too much. Aim for 6-8 hours on low for the best texture.
Q: How do I know when the pork belly is done? The meat should be very tender when pierced with a fork, and the internal temperature should reach at least 190°F (88°C) for that melt-in-your-mouth texture.
Q: Can I freeze leftovers? Yes, you can freeze cooked pork belly for up to 2 months. Wrap it tightly in foil, then place in a freezer bag. Thaw overnight in the refrigerator before reheating.
Q: What can I do with the leftover cooking liquid? Don’t discard it! Strain the liquid and refrigerate overnight. Remove the solidified fat from the top, then use the flavorful broth as a base for soups or sauces.
Q: Can I make this recipe ahead for a dinner party? Absolutely! Complete the slow cooking portion a day ahead, refrigerate overnight, then do the final roasting step just before serving.
A Personal Note
I’ve served this slow cooker pork belly at countless dinner parties, family gatherings, and holiday celebrations. Each time, it’s met with wide eyes and requests for the recipe. There’s something deeply satisfying about transforming a humble cut of meat into something so extraordinary through the simple application of time, temperature, and carefully selected flavors.
What I love most about this dish is how it brings people together. It’s impossible to rush through a meal of slow-cooked pork belly—it demands to be savored, encouraging conversation and connection around the table.
I hope this recipe brings as much joy to your table as it has to mine. Don’t be intimidated by the process; embrace it as an opportunity to practice the art of patience in cooking. The results are well worth the wait.
