Belly pork is a cheap meat cut because it tends to be a little fatty. Of course, you can always trim that fat off, but as an occasional treat, it’s not going to do you any harm! The fat on belly pork is actually what makes it taste so good and, as in this recipe, when you crisp it up after it’s been tenderizing in your slow cooker, it tastes delicious.
This slow cooker belly pork recipe is easy and makes two generous servings, but you may well have some left over too. I’ve found this recipe at the BBC Good Food, and you can check the original recipe here. Use it in a sandwich or salad the following day or just dice it up and enjoy as a high protein snack!
Preparation time: 10 minutes
Cooking time: 4½ hours
- 1 garlic clove, crushed
- ½ thumb-sized piece root ginger, finely grated
- 1 teaspoon flaky sea salt
- 1 tablespoon soy sauce
- 1 lb. pork belly, rind trimmed but fat left on
- 1 onion, sliced
- 1 tablespoon flour
Mix the garlic, ginger, salt and soy sauce together to make a paste and then rub it all over the pork belly. Line the bottom of your slow cooker with sliced onion and then lay the belly pieces on top. Cook on High for four hours.
Next, take the slow cooked pork belly out the slow cooker and place in a non-stick frying pan. Add a few tablespoonfuls of the cooking juice. Cook on high until it’s browned all over.
Slice the pork into thick wedges and serve with mashed potato, fresh green vegetables and a gravy made from the cooking juices.
If you don’t have a slow cooker you can convert this recipe for your oven, learn how in this article.
You can find a printable version at the original source of this recipe here.
Nutrition per serving
- 540 calories
- 39 grams protein
- 4 grams carbohydrates
- 1 gram fiber
- 40 grams fat
More Slow Cooker Recipes
Don’t get stuck, change your habits, start to prepare your meals at home, is way easier than you might think. More recipes for your slow cooker can be found here.