These tender and juicy pork belly slices are super easy to make, prepared with simple ingredients like pork belly, garlic, ginger, Chinese 5 spices, and chicken stock.

To make Pork Belly Slices in your slow cooker or crockpot, place the pork flat in the cooker, cover with spices and stock, and cook on high for 4 hours or on low for 6.5 hours until tender.

I’ve made this recipe numerous times for family dinners, and it never fails to impress. It’s a foolproof way to achieve flavorful, restaurant-quality pork at home.

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Can I Use a Different Cut of Pork Instead of Belly Slices?

Yes, you can substitute pork belly slices with other fatty cuts like pork shoulder or ribs. These cuts also cook well in the slow cooker, becoming tender and flavorful, similar to pork belly.

Slow Cooker Pork Belly Slices Ingredients

For the Pork:

• 1 kg pork belly slices
• 2 cloves garlic, finely chopped
• 5 g fresh ginger, finely chopped
• 1 teaspoon Chinese 5-spice
• 1-litre chicken stock (check for allergens)

For the Glaze:

• 2 tablespoons dark brown sugar
• 2 tablespoons honey
• 4 tablespoons gluten-free soy sauce or tamari
• 1 medium red chilli, finely chopped

For Frying:

• 1 teaspoon vegetable oil

For Garnish:

• 1 medium spring onion, finely sliced
• 1 medium chili, finely sliced

How To Make Slow Cooker Pork Belly Slices

1. Prepare the aromatics: Start by finely chopping the garlic and ginger. This will infuse the pork with a robust flavor as it cooks.
2. Arrange the pork: Lay the pork belly slices flat in the slow cooker to ensure even cooking. Sprinkle evenly with the chopped garlic, ginger, and Chinese 5 spices.
3. Add the liquid: Pour the chicken stock over the pork, making sure the meat is well-covered. This helps the pork cook evenly and stay moist.
4. Cook the pork: Set your slow cooker to high and cook for 4 hours or on low for 6.5 hours. To ensure it’s fully cooked, the pork’s internal temperature should reach at least 145˚F (63˚C) when checked with a meat thermometer.
5. Dry the pork: Once cooked, transfer the pork belly slices to a plate and pat them dry with paper towels. You can choose to discard the stock or save it for another recipe.
6. Crisp the pork: Heat the vegetable oil in a large frying pan over medium-high heat. Cut the pork belly into bite-sized pieces, about four per slice, and place them in the pan. Fry for 2-3 minutes on each side until the edges are nicely browned and crispy. Use a splatter guard to avoid oil splashes.
7. Prepare the glaze: While the pork is frying, combine the brown sugar, honey, soy sauce, and chopped chili in a bowl. Stir well to create a cohesive glaze.
8. Glaze and caramelize: Drain excess fat from the frying pan, then pour the prepared glaze over the crispy pork. Continue cooking for another 1-2 minutes, allowing the glaze to thicken and stick to the meat, caramelizing slightly.
9. Serve with garnish: Plate the glazed pork immediately, and sprinkle with finely sliced spring onion and chilli for an extra burst of flavor and color.

Recipe Tips

• Check the pork’s temperature: Ensure the pork reaches an internal temperature of 145˚F (63˚C) to confirm it’s fully cooked and safe to eat. Use a meat thermometer for accuracy and peace of mind.
• Managing fat splatters: When frying the pork belly pieces, using a splatter guard can help keep your stovetop clean and prevent burns from hot oil splashes, making your cooking experience safer and tidier.
• Saving the broth: After slow cooking, the leftover chicken stock is flavorful and can be used as a base for soups or sauces. Strain it and store in the fridge for up to three days or freeze for later use.
• Adjusting the glaze’s sweetness: If you prefer a less sweet glaze, reduce the honey by half and taste before adding more. This allows you to customize the flavor profile to your liking while keeping the glaze thick and rich.
• Uniform pieces for even cooking: When slicing the pork belly for frying, try to cut the pieces into uniform sizes. This promotes even cooking and ensures that every bite is perfectly crisped.

Recipe Variations

• Substitute with another protein: For a different twist, replace pork belly with boneless chicken thighs. Adjust cooking times accordingly to ensure the chicken is thoroughly cooked and tender.
• Spice it up: Add a tablespoon of crushed Szechuan peppercorns to the glaze for a numbing spice effect that complements the sweetness of the honey and sugar well.
• Make it citrusy: Introduce a zesty dimension by adding the zest of one orange to the glaze mixture before cooking. This adds a fresh, citrusy aroma that cuts through the fat of the pork belly.
• Vary the garnish: Instead of spring onion and chili, try garnishing with fresh cilantro and a squeeze of lime for a bright, fresh finish that contrasts with the rich pork.

What Can I Use Instead of Chinese 5 Spice?

If you don’t have Chinese 5 spice, a mix of ground star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds can be used. Alternatively, garam masala or pumpkin pie spice can offer a similarly complex flavor profile.

Can I Prepare This Dish in Advance?

Yes, you can prepare this dish in advance by slow-cooking the pork belly and storing it in the fridge overnight. The next day, you can slice and fry the pork belly before serving, which can enhance the flavors and save time.

What To Serve With Pork Belly Slices

Serve your Slow Cooker Pork Belly Slices with vibrant sides like roasted bok choy, steamed jasmine rice, and a cucumber salad. You can also pair it with sautéed spinach and quinoa for a lighter touch.

How To Store Leftover Pork Belly Slices

In The Fridge:

Place the leftover Pork Belly Slices in an airtight container. I prefer to use shallow containers to spread out the slices. Make sure to refrigerate within two hours of cooking. They’ll last for up to three days if stored properly.

In The Freezer:

I don’t recommend freezing cooked Pork Belly Slices. Freezing can alter the texture of the fat and meat, making it grainy and less enjoyable when reheated. It’s best to enjoy them fresh or stored in the fridge.

How To Reheat Leftover Pork Belly Slices

Reheat your leftover Pork Belly Slices by placing them in a skillet over medium heat. I suggest adding a splash of water and covering them to steam slightly, ensuring they remain moist. Cook until heated through, about 5-7 minutes.

Check out More Slow Cooker Recipes:

• Slow Cooker Toad in the Hole
• 4 ingredients slow cooker lamb shanks
• Slow Cooker Nando’s Chicken Pasta