Slow Cooker Pork Belly with Honey Balsamic Glaze
Pork belly. Just saying it can feel a little fancy, right? It sounds like something you only order at a nice restaurant.
For years, I thought it was too hard to make at home. I was worried it would turn out tough or that I’d mess up that amazing crispy top.
But then I found the secret weapon: the slow cooker. This recipe makes unbelievably tender, melt-in-your-mouth pork belly with a sticky, sweet glaze. And the best part? It’s almost impossible to get wrong.
Slow Cooker Pork Belly: The Easiest Fancy Meal You’ll Ever Make
This isn’t about spending hours watching the oven. We’re letting the slow cooker do all the heavy lifting.
You get that perfect, fall-apart texture without any of the stress. A quick trip under the broiler at the end gives you that crispy, crackly skin everyone loves.
What You’ll Need
This recipe uses simple ingredients you can find at any grocery store. No need to go to a special shop.
- 3 lbs skin-on pork belly, in one single piece
- 2 tablespoons olive oil
- Salt and black pepper
For the Honey Balsamic Glaze:
- 1/2 cup balsamic vinegar
- 1/4 cup honey
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
Tools Required
You don’t need much for this one.
- Slow Cooker (6-quart is a good size)
- Large skillet
- Tongs
- Small bowl
- Whisk
- Baking sheet
Pro Tips From My Kitchen
I’ve made this dozens of times. Here are a few little tricks I’ve picked up that make a huge difference.
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Don’t Skip the Sear: Searing the pork belly in a hot pan before it goes into the slow cooker is key. It creates a beautiful brown crust and adds a ton of flavor. It only takes a few minutes, but it pays off big time.
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Score the Fat Cap: Use a sharp knife to cut a diamond pattern into the fatty top layer. Be careful not to cut into the meat. This helps the fat render out and lets the flavors of the glaze sink in deeper.
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Pat it Super Dry: Before you season and sear, use paper towels to pat the pork belly completely dry. A dry surface is what gives you a great sear and helps the skin get extra crispy later.
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The Final Broil is a Must: The slow cooker makes the pork tender, but the broiler makes it amazing. That last blast of high heat is what turns the skin into that crispy, bubbly layer you’re looking for. Keep a close eye on it, as it can burn fast!
How to Make Slow Cooker Pork Belly
Follow these steps exactly. You’ll be surprised how simple it is.
Step 1: Use a sharp knife to score the skin of the pork belly in a crisscross pattern.
Step 2: Pat the entire pork belly dry with paper towels. Season it generously on all sides with salt and pepper.
Step 3: Heat olive oil in a large skillet over medium-high heat. Place the pork belly skin-side down and sear for 4-5 minutes until the skin is golden and crispy. Sear all other sides for 1-2 minutes each.
Step 4: While the pork is searing, whisk together the balsamic vinegar, honey, soy sauce, minced garlic, and grated ginger in a small bowl.
Step 5: Place the seared pork belly skin-side up in the slow cooker. Pour the glaze mixture over the top.
Step 6: Cover and cook on low for 6-8 hours or on high for 4-5 hours. The pork should be very tender.
Step 7: Carefully remove the pork belly from the slow cooker and place it on a baking sheet lined with foil.
Step 8: Pour the leftover liquid from the slow cooker into a small saucepan. Bring to a simmer over medium heat and cook for 5-7 minutes, until the sauce has thickened into a glaze.
Step 9: Turn your oven’s broiler on high. Place the pork belly under the broiler for 2-4 minutes, watching it closely, until the skin is bubbly and crisp.
Step 10: Brush the thickened glaze all over the pork belly. Let it rest for a few minutes before slicing and serving with extra glaze.
| Cook Setting | Time | Result |
|---|---|---|
| Low | 6 to 8 hours | Most Tender |
| High | 4 to 5 hours | Still Delicious |
Substitutions and Variations
Don’t have something on hand? No problem. Here are some easy swaps.
- Honey: You can use maple syrup or an equal amount of brown sugar.
- Balsamic Vinegar: Apple cider vinegar works in a pinch, but the flavor will be a bit different.
- Soy Sauce: For a gluten-free option, use tamari or coconut aminos.
- Add Some Spice: Add 1/2 teaspoon of red pepper flakes to the glaze for a little kick.
- Add Warmth: A star anise or a cinnamon stick in the slow cooker can add a nice warm spice flavor.
| Flavor Profile | Add-in | Suggestion |
|---|---|---|
| Spicy | Red Pepper Flakes | Add 1/2 tsp |
| Sweet | Brown Sugar | Swap for Honey |
| Savory | Onion Powder | Add 1 tsp |
Diets, Pairings, and Other Good Stuff
Pork belly is rich, so let’s talk about how to fit it into your life.
Serving Suggestions
Because the pork is so rich, you want to pair it with things that balance it out.
| Category | Suggestion | Why It Works |
|---|---|---|
| Starch | Creamy Mashed Potatoes | Soaks up the glaze |
| Starch | Polenta or Grits | A nice smooth texture contrast |
| Vegetable | Roasted Asparagus | Cuts through the richness |
| Vegetable | Steamed Green Beans | Simple and fresh |
| Salad | Simple Arugula Salad | Peppery greens balance the fat |
Dietary Swaps
- For Gluten-Free: Use tamari or coconut aminos instead of soy sauce. All other ingredients are naturally gluten-free.
- For Low-Carb/Keto: Swap the honey for a sugar-free liquid sweetener like monk fruit. Make sure your soy sauce or tamari has no added sugar.
Nutrition Notes
This is definitely a treat meal. Pork belly is high in fat, which is what makes it so tender and flavorful. A small portion goes a long way.
Make Ahead and Storage Tips
This recipe is great for planning ahead.
Make Ahead
You can season and sear the pork belly a day ahead. Let it cool completely, then store it in an airtight container in the fridge. The next day, just place it in the slow cooker and continue with the recipe.
Leftovers and Storage
Leftover pork belly is amazing. Store it in an airtight container in the fridge for up to 3 days.
To reheat, I recommend pan-frying slices in a skillet over medium heat until warm and the skin re-crisps. You can also use an air fryer or the oven. Avoid the microwave if you can, as it can make the texture a bit rubbery.
Frequently Asked Questions
Q1. Do I have to use skin-on pork belly?
Ans: For that super crispy top layer, yes. You can use skinless pork belly, but you’ll miss out on that amazing texture. Just skip the broiling step if you use skinless.
Q2. My glaze didn’t thicken. What do I do?
Ans: No worries! Just let it simmer on the stove a little longer. If it’s still too thin, you can mix 1 teaspoon of cornstarch with 1 tablespoon of cold water, then whisk that into the simmering sauce. It will thicken right up.
Q3. Can I cook this in the oven instead of a slow cooker?
Ans: You can. Place the seared pork belly and glaze in a dutch oven, cover it, and bake at 300°F (150°C) for about 3-4 hours, until tender. Then proceed with the broiling step.
Wrapping Up
See? That wasn’t so scary. With a slow cooker, you can make pork belly that tastes like it came from a high-end restaurant, right in your own kitchen. The hardest part is just waiting for it to be done.
Give this recipe a try. I promise you’ll feel like a kitchen superstar.
When you make it, come back and leave a comment below. I’d love to hear how it turned out for you
