Let your slow cooker do the hard work for you to bring you this easy-as pork belly complete with crispy, crunchy crackling!
Ingredients
- 1kg pork belly
- 1 tsp fennel seeds
- 1 tsp ground cumin
- 1/2 cup brown sugar
- 1/2 cup chicken stock
- 1/4 cup soy sauce
- 1 tbs balsamic vinegar
- 1 tbs salt flakes
- Pinch of salt and pepper *to serve
Method
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Step 1Dry pork belly with paper towel. Score skin with a sharp knife. Season the skin with salt and pepper, then rub fennel seeds and cumin into the flesh side.
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Step 2Combine sugar, stock, soy sauce and balsamic in a bowl and pour into slow cooker. Place seasoned pork belly on top. Cover and cook on low for 6 hours, adding more stock or water if it is becoming too dry.
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Step 3Preheat grill to High. When pork is cooked, remove and place on a baking tray. Sprinkle salt flakes over the skin and place under grill for 5 minutes until skin bubbles and becomes crispy.
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Step 4Rest pork for 10 minutes. Slice into thick pieces and serve with roast sweet potato and coleslaw.
Equipment
- Slow cooker
Recipe Notes
You can crisp the crackling in a hot oven if you don’t have a grill. Just note this will take longer and be careful not to overcook the meat.
Ask your butcher to score the skin for you.
This recipe was created and photographed by Greer Worsley for Australia's Best Recipes.
Recipe Reviews (3)
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