Tillie Doyle
Cooking pork belly in a crock pot is a great way to make a tender and tasty meal without breaking the bank. Slow cooking is an ideal method for making cheaper cuts of meat more tender and tasty, and it's a low-effort way to prepare a large batch of food. You can use a variety of seasonings and flavour combinations to make your pork belly unique, and it's versatile enough to be served in a number of ways.
| Characteristics | Values |
|---|---|
| Ingredients | Large piece of pork belly, garlic, herbs, extra virgin olive oil, salt, pepper, ground coriander, beef/veggie/chicken stock |
| Crockpot Settings | Low for 6 hours or high for 4 hours |
| Meat Preparation | Make cuts on the skin in a diamond pattern, rub salt and pepper on the pork belly |
| Crockpot Preparation | Add quartered onion, peeled garlic, soy sauce, and stock in the crockpot |
| Post-Crockpot Steps | Transfer to a non-stick frying pan, add cooking juices, and let it sizzle on high heat until all sides are browned |
| Serving Suggestions | Mashed potato, steamed green vegetables, gravy, ramen noodle broth, bao buns |
| Storage | Store leftovers in an airtight container for up to 5-6 days in the fridge or freeze for up to three months |
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What You'll Learn
How to get crispy pork belly skin
To get crispy pork belly skin, you can follow these steps:
Firstly, select a good piece of pork belly. Look for a piece that has even thickness, a nice rectangular or square shape, and dry, flat, and smooth skin. If the skin is too wrinkled, the crackling may not turn out crispy.
Next, prepare the pork belly by patting it dry and scoring the skin. Use a very sharp knife to make shallow cuts in a diamond pattern across the skin, being careful not to cut into the meat. This will help the fat render and the skin to crisp up. You can then rub the skin with salt and pepper or a dry rub mixture of your choice, such as garlic and onion, to enhance the flavour.
Now, place the pork belly in the slow cooker with the skin side facing up. This is important as it allows the fat to melt and baste the meat, keeping it moist and flavourful. Add your choice of aromatics, such as garlic and herbs, and liquids, such as stock or soy sauce, to the slow cooker. Cook the pork belly on low for 6 hours or high for 4 hours, depending on your slow cooker's settings and the thickness of the meat.
Finally, for the crispiest skin, transfer the pork belly to a roasting pan and blast it in a hot oven at 240°C/465°F for about 20-30 minutes, or until the skin is golden and crispy. Keep a close eye on it to avoid overcooking.
With these steps, you should achieve delicious, crispy pork belly skin to enjoy with your tender, slow-cooked pork.
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Choosing the right cut of pork belly
Size of the Cut
Go for a large piece of pork belly, ideally weighing around 1.4 kg or 3 lbs. A larger cut will provide more meat and allow for even cooking in the crockpot. You can always cut the pork belly into smaller portions after cooking if needed.
Thickness
Ask your butcher for the thickest piece of pork belly available. A thicker cut will ensure that the meat remains juicy and tender during the slow cooking process. Thin cuts of pork belly may dry out or overcook more easily.
Bone-in or Boneless
You can opt for either boneless pork belly or pork belly with ribs. Boneless pork belly is easier to cut and handle, but pork belly with ribs can also be convenient as you can ask your butcher to cut the bones for easier preparation. The choice between the two is mainly a matter of personal preference and the specific recipe you are following.
Fat Content
Pork belly is known for its high fat content, and this fat is what contributes to the juiciness and flavour of the dish. When choosing your cut, look for a good ratio of meat to fat. Avoid extremely fatty cuts, as they may not render properly during cooking, resulting in an overly greasy dish. A moderate amount of fat marbling throughout the meat is ideal.
Freshness
Always choose fresh pork belly over frozen. Fresh pork belly will have better flavour and texture. Look for meat that is firm to the touch, with a fresh pink or reddish colour. Avoid pork belly that has excessive moisture or discolouration, as this may indicate that it is not at its prime.
By considering these factors when choosing your pork belly cut, you'll be well on your way to creating a delicious crockpot meal that your family and friends will surely enjoy!
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How to prepare the pork belly before cooking
To prepare the pork belly before cooking, start by cutting a large piece of pork belly into two equal pieces. You can ask your butcher for the thickest piece possible and to cut the bones to make chopping easier. Next, use a sharp knife to make cuts on the skin of the pork belly in a diamond pattern, ensuring the cuts go through the whole skin and fat layer. Then, rub a generous amount of salt and a dry rub of your choice all over the meat. You can make your own dry rub by crushing garlic, herbs, olive oil, salt, pepper, and ground coriander in a mortar and pestle.
After the meat is seasoned, you can sear it in a non-stick frying pan to lock in the juices and enhance the flavor. Sear the meat until the skin side is golden brown and the rest of the sides are dark brown. Alternatively, you can skip this step and sear the meat after slow cooking it.
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What to serve with pork belly
Pork belly is a fatty and rich cut of meat, so it's a good idea to serve it with something zesty or acidic to cut through the richness. A light and fresh side dish like a crunchy salad or steamed vegetables with a lemon vinaigrette is a good option. Here are some specific ideas for side dishes to serve with pork belly:
- Classic roast dinner sides like roasted potatoes, carrots, and green beans
- Mashed potatoes, scalloped potatoes, or roasted Mexican potatoes with cheese
- Puerto Rican potato salad with apples
- Steamed rice, Mexican rice, or jasmine rice
- Noodles and broth for a pork belly ramen
- Pickled vegetables like cabbage, carrots, and papaya salad
- Apple sauce or apple slaw
- Grilled pea vines
- Brussels sprouts gratin with cheese sauce
- Broccoli bacon salad
- Harissa roasted cauliflower
- Gouda mac and cheese
- Crispy salt and pepper smashed potatoes
- Parmesan garlic mashed potatoes
- Easy candied sweet potatoes
- Honey thyme mashed sweet potatoes
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How to store leftover pork belly
To store leftover pork belly, you must first determine whether it is fresh or cooked. This is important because the two types have different storage requirements and durations.
For fresh pork belly, it is recommended to store it in the refrigerator immediately upon purchase. The ideal temperature range for storing fresh pork belly is between 32°F and 40°F (or 4°C). Keeping it within this temperature range will help slow down bacterial growth and maintain freshness. To ensure optimal storage, you can leave the pork belly in its original packaging or wrap it tightly in plastic wrap or aluminum foil. Additionally, placing it in an airtight container will help prevent exposure to air and moisture, further preserving its freshness.
On the other hand, cooked pork belly should be allowed to cool to room temperature before being stored in the refrigerator. It is important not to leave the cooked meat out for more than two hours to avoid bacterial growth. Similar to fresh pork belly, it should be stored in an airtight container or wrapped tightly in plastic wrap or aluminum foil. The ideal storage temperature range is the same as for fresh pork belly, between 32°F and 40°F.
If you wish to store pork belly for an extended period, freezing is an option. You can freeze pork belly in sections and then process them later. Vacuum-sealed packaging is ideal for extending the shelf life of both fresh and cooked pork belly, as it helps protect the meat from air and moisture.
Proper handling and hygiene practices are crucial when storing pork belly to prevent cross-contamination and the introduction of bacteria, which can shorten its shelf life and affect its safety for consumption.
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Frequently asked questions
Season the meat generously with salt and pepper, and rub with a mixture of herbs and garlic. Place the meat in the crock pot with the skin side facing up and cook for 4 hours on high or 6 hours on low.
You can use a variety of seasonings such as rosemary, thyme, garlic, coriander, and olive oil. You can also use a dry rub of your choice or make your own with garlic and onion.
After the pork belly is cooked, remove it from the crock pot and place it on a wire rack in the oven to finish it off on high heat until golden and crunchy.
Depending on your preference, you can cook the pork belly on low for 6 hours or on high for 4 hours.
Crock pot pork belly is versatile and can be served in a variety of ways. You can serve it with mashed potatoes and steamed vegetables, or get creative and use it in tacos, tortillas, ramen, or bao buns.
