How To Make Slow Cooked Pork Belly

Pour the stock into the slow cooker and then carefully sit the pork belly on top.

How to make slow cooked pork belly. With a sharp knife make several parallel cuts across the skin of the pork belly about 1 4 inch apart. Turn the oven down to 180 c and cook for 25 minutes. Add all the master stock ingredients into the slow cooker and stir slightly.

At the 3 1 2 hour mark turn your oven on to maximum heat approx 240 fan forced. Close the lid and slow cook for 4 hours on low. Heat the oven to 350 f 180 c.

Place a rack such as a cooling rack on a baking sheet. Remove the pork from the slow cooker and allow it to drain. You should find the marinade covers the underside and most of the sides but doesn t touch the rind.

Sit the pork on top skin side up. Place the roast on a wire rack inside a baking tray and cook at 240 c max 250 c conventional until the rind crackles up to 50 minutes. Cut through the skin and fat but not into the meat.

Gently add the pork belly into the slow cooker. Put the sliced onion into the bottom of your slow cooker and place the pork belly pieces on top. Method get out a shallow dish in which the scored pork will fit snugly and in it whisk together the tahini soy sauce lemon and lime juice.

Step 1 mix together the garlic ginger salt and soy sauce then rub the mixture all over the pork belly. Sprinkle the pork all over with kosher salt and freshly ground black pepper.