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:
- Score the pork belly skin diagonally in a diamond pattern.
- Dry the pork belly skin using kitchen towel.
- In a small bowl mix together the salt, black pepper and cayenne pepper.
- Season the pork belly with the salt mixture by rubbing it well into the skin.
- In a pan heat oil to medium heat.
- Add the pork belly skin side down into the pan, cook for 4 minutes until slightly crisped and golden brown.
- Place the pork belly skin side up in the slow cooker.
- In a small bowl mix together all the ingredients for the glaze.
- Por the mixture in the slow cooker, drizzling some over the pork belly.
- Close the lid and cook on High heat for 4 hours OR low heat for 7 hours.
- 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.
- 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.