Tillie Doyle
Cooking pork belly in a crock pot is a great way to make a cheap cut of meat taste amazing. It's a low-effort way to prepare a large batch of juicy, tender, and flavorful meat. The long cooking time in the crock pot helps to tenderize the meat and render the fat, and the skin can be crisped up separately in the oven or air fryer. You can also add other ingredients to the crock pot, such as garlic, herbs, and stock, to infuse the pork belly with even more flavor.
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What You'll Learn
How to get crispy pork belly skin
Yes, you can cook pork belly in a crock pot and get crispy skin. Here is a guide on how to achieve crispy pork belly skin:
Preparation
Before cooking, you can choose to marinate the pork belly overnight, prick the skin, score it, and add salt to draw out moisture. You can also rub the skin with a dry rub mixture of your choice. Alternatively, you can rub the skin with a mixture of crushed garlic, herbs, extra virgin olive oil, salt, pepper, and ground coriander. Using a very sharp knife, make cuts on the skin in a diamond pattern, ensuring the cuts go through the whole skin and fat layer.
Cooking
Place the pork belly in the crock pot, ensuring the skin side is facing up. Do not add any liquids to the crock pot, as this will prevent the skin from crisping. Cook the pork belly for around 4 to 7 hours, depending on the thickness of the meat and your crock pot model. The meat is ready when it can be easily pierced with a fork.
Crisping the Skin
Preheat your oven to 220°C/430°F during the last 30 minutes of cooking. Line a roasting tin or baking tray with foil and place a roasting rack on top. Remove the pork belly from the crock pot and place it on the rack, skin side up. Dry the skin with a paper towel and season liberally with salt. Roast for 20 to 30 minutes, checking frequently, until the skin is golden and crispy.
Serving
Remove the pork belly from the oven and let it rest for 5 to 10 minutes before cutting and serving. This will allow the juices to redistribute, keeping the meat moist and flavorful.
Tips
- If you want to cook the pork belly ahead of time, you can slow cook it and then roast it just before serving to ensure a crispy skin.
- If you are adding other meats and sauces to your crock pot, it is best to remove the pork belly skin, as it will not crisp even under a broiler when mixed with other ingredients.
- For thinner pieces of pork belly, check the crock pot after 4 hours on high or 6 hours on low. For thicker pieces, add about 30 minutes to the cooking time.
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Cooking times and temperatures
The cooking time for pork belly in a crock pot depends on the cut of meat and the temperature setting on the crock pot. For a large piece of pork belly weighing 1.4 kg/3 lbs, it is recommended to cut the meat into two equal pieces. If you are using a newer crock pot, you can cook the pork belly on a high setting for 4 hours or on a low setting for 6 hours. Older crock pots with a ceramic pot may need a bit more time.
If you are cooking the pork belly with other meats such as pork shoulder or brisket, it will tenderize in the same way. However, if you want to crisp the skin of the pork belly, it is best to cook it separately in an air fryer or toaster oven.
To get crispy crackling on your pork belly, it is important to sear the meat properly before adding it to the crock pot. This will lock in the juices and enhance the flavor. Sear the meat on a high heat until the skin side is golden brown and the rest of the sides are dark brown.
After removing the pork belly from the crock pot, let the meat stand for about 10 minutes before cutting it into pieces so that the juices will redistribute and keep the meat moist and flavorful.
Leftover pork belly can be stored in an airtight container in the refrigerator for up to 3 to 6 days or frozen for up to 2 to 3 months. To reheat, microwave for a couple of minutes or heat in an air fryer at 200C/392F for 5 minutes.
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What to serve with pork belly
Pork belly is a rich and fatty cut of meat. To complement this, you could serve something rich and starchy, like potatoes. Mashed potatoes, scalloped potatoes, and roasted potatoes are all great options. If you're looking for something lighter, a crunchy salad or steamed vegetables like broccoli, sugar snap peas, or asparagus are good choices.
You could also add some acidity to cut through the richness of the pork belly. Apples are a classic pairing, and you could include them in a slaw with cabbage and carrots. Watermelon is another unexpected fruit pairing that works well with pork belly. For something tangy, try yogurt and vinegar.
If you're serving your pork belly in a more rustic style, potatoes and Bavarian Sauerkraut could be a good option. You could also give it a Mexican twist and serve it with tacos or tortillas. A pork belly sandwich is another tasty option for leftovers.
For a heartier meal, pork belly goes well with ramen. You can add noodles, a jammy egg, and a delicious broth. If you're looking for something more savoury, try a pork belly skewer or slice.
Whatever you choose to serve with your pork belly, there are endless possibilities to create a delicious and memorable meal.
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Storing and reheating pork belly
Storing Pork Belly
When storing pork belly, it is paramount to preserve its quality by placing the leftovers in an airtight container to prevent exposure to air, which can lead to dryness. If you plan to consume the pork belly within three to four days, store it in the refrigerator. For longer storage, wrap the pork belly tightly in foil or plastic wrap, then place it in an airtight container or resealable freezer bag. With this method, the pork belly can be safely stored in the freezer for up to two to three months.
Reheating Pork Belly
The key to successfully reheating pork belly is to apply heat in a way that retains moisture in the meat while ensuring the skin remains crispy. There are various techniques and equipment available to accomplish this.
- Conventional Oven: The oven is a preferred method for reheating pork belly due to its even heating capabilities. To maintain moisture, cover the meat with foil, leaving the skin exposed to stay crisp. Preheat the oven to 400°F and place the pork belly in the lower part of the oven for 10 to 15 minutes or until adequately warmed. Then, turn on the broiler and let the skin crisp for about 15 minutes, keeping an eye on it to prevent burning.
- Air Fryer: Air fryers are also popular for efficiently restoring the pork belly's characteristic textures. Reheat at 400°F for 9 to 10 minutes, ensuring the skin is facing up to retain crispness.
- Microwave: The microwave can be used if you're in a hurry and don't have access to an oven or toaster oven. However, it may not produce the desired texture and is best used for pork belly stored in the refrigerator for a couple of days. To reheat, use the microwave's special reheat feature or a preset meat function. If no reheat setting is available, set the heat to low and microwave for 5 minutes.
Defrosting Pork Belly
If you're defrosting frozen pork belly, it's important to do so with care to maintain its safety and quality. The recommended method is to transfer the meat from the freezer to the refrigerator and let it thaw overnight. This prevents the growth of harmful bacteria and ensures even temperature distribution, minimising the risk of compromising the texture and flavour. It is generally advised against using a microwave to defrost as it can partially cook the meat.
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Pork belly vs. other cuts of meat
Pork belly is a fatty, boneless cut of meat from the belly of a pig. It is a long cut of meat with plenty of fat worked into it, making it ideal for curing into bacon or pancetta. It is also cooked fresh, often braised, grilled, or roasted. Pork belly is a cheaper cut of meat, but it can be amazing when cooked properly. It is also one of the most versatile cuts of meat, with endless regional and cultural variations on how to butcher and cook it.
Pork chops, for example, are great grilled, broiled, or pan-fried. Thicker-cut pork chops with the bone attached are the juiciest and most flavorful. Pork shoulder chops are fattier and tougher than other chops but can be beautifully grilled, broiled, or pan-fried with marinating or tenderizing. They also stand up well to longer, slower cooking methods like braising. Pork loin chops, on the other hand, should be careful not to be overcooked. The center portion of the pork loin is the leanest, most tender, and most expensive section. Pork spare ribs are also popular for their tender-chewy texture, achieved through proper long, slow cooking. They are also the least fatty among pork ribs.
Pork belly, in particular, is incredibly versatile and can be cooked in a variety of ways, including slow-roasted, barbecued, or grilled. It can be seasoned and slow-cooked in a pan by indirect heat on a covered barbecue or baked at a moderate temperature for up to three hours to tenderize, coupled with periods of high temperature to harden the rind or "crackling". Pork belly can also be cooked in a slow cooker or crockpot, resulting in tender meat with crispy skin. The slow cooker allows the fat to melt and the tissue to break down, making the meat extra tender.
Pork belly is a popular cut of meat in many cuisines, including American, British, Scandinavian, Hispanic, Asian, and Northern European. In some cultures, it is consumed as bacon, while in others, it is a key ingredient in dishes such as choucroute garnie (Alsatian), red braised pork belly (Chinese), and stegt flæsk (Danish). In Korean cuisine, pork belly is a common meat used in dishes like bossam (boiled pork wraps) and kimchi-jjigae (kimchi stew).
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Frequently asked questions
The best way to cook pork belly in a crock pot is to generously season the meat, place it in the crock pot with no liquids added, and allow it to cook. Once the pork is tender, arrange it on a roasting pan and finish it off on high heat in the oven until golden and crunchy.
The cooking time depends on the crock pot machine being used. Newer slow cookers are faster, while older versions with ceramic pots need more time. Generally, it takes 6 hours on low heat or 4 hours on high heat for the pork belly to cook in the crock pot.
Crock pot pork belly is versatile and can be served in many ways. You can serve it with mashed potatoes and steamed green vegetables, or with a gravy made from the cooking juices. You can also use it in ramen noodle broth, bao buns, or tacos.
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