Slow Cooker Pork Belly, with a sticky glaze

Slow Cooker Pork Belly,
with a sticky glaze

Slow Cooker Pork Belly

Ingredients:

  • 1 kg MALU pork Belly (deboned)

  • 15 ml Coarse Salt

  • 7.5ml Black Pepper

  • 2.5ml Cayenne Pepper

For the Glaze:

  • 60ml Balsamic vinegar

  • 60ml Chicken Stock

  • 60ml Honey

  • 3 Garlic Cloves

  • 15ml Olive Oil

  • 15ml Mixed Herbs

  • Salt and pepper to tast

  • 60ml Balsamic vinegar

  • 60ml Chicken Stock

  • 60ml Honey

  • 3 Garlic Cloves

  • 15ml Olive Oil

  • 15ml Mixed Herbs

  • Salt and pepper to taste

Method:

  1. Score the pork belly skin diagonally in a diamond pattern.
  2. Dry the pork belly skin using kitchen towel.
  3. In a small bowl mix together the salt, black pepper and cayenne pepper.
  4. Season the pork belly with the salt mixture by rubbing it well into the skin.
  5. In a pan heat oil to medium heat.
  6. Add the pork belly skin side down into the pan, cook for 4 minutes until slightly crisped and golden brown.
  7. Place the pork belly skin side up in the slow cooker.
  8. In a small bowl mix together all the ingredients for the glaze.
  9. Por the mixture in the slow cooker, drizzling some over the pork belly.
  10. Close the lid and cook on High heat for 4 hours OR low heat for 7 hours.
  11. After the time elapsed, place the pork belly in an oven proof dish and grill on 200°C for 5 – 10 minutes to get the skin crisp again.
  12. Slice the pork belly as desired and serve with your favourite side dishes.

Tip: Use the leftover glaze in the slow cooker as a sauce.

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