Ingredients
Scale
For the Pork Belly:
- 1 kg (approximately 2.2 lbs) pork belly, skin on or off, cut into 2-3 cm (about 1-inch) cubes
- 1 tbsp olive oil (for browning)
For the Aromatics and Sauce:
- 1 whole garlic bulb, peeled and roughly chopped
- 3 medium red onions, diced roughly
- 1 thumb-sized knob of fresh ginger, peeled and sliced into thin matchsticks
- ½ cup packed light brown sugar
- ½ cup soy sauce (use Tamari for a gluten-free option)
- 1 tsp Chinese five-spice powder
- 2 whole star anise
- 1 cup water
For Serving (Optional):
- Steamed jasmine rice
- Steamed greens (such as bok choy or broccolini)
- Sliced red chili or green onions, for garnish
Instructions
- Brown the Pork Belly: Heat the olive oil in a large, heavy-based frying pan or Dutch oven over medium-high heat. Working in batches if necessary to avoid overcrowding, cook the pork belly cubes for 5-8 minutes until they are nicely browned and golden on all sides. This step helps render some fat and develops a deeper flavor. Transfer the browned pork belly to your slow cooker.
- Sauté Aromatics: In the same frying pan (no need to clean it), add the chopped garlic, diced red onions, and ginger matchsticks. Sauté for 2-3 minutes until they are slightly softened and fragrant.
- Combine Sauce Ingredients: Add the brown sugar, soy sauce (or Tamari), Chinese five-spice powder, and star anise to the pan with the aromatics. Stir well to combine, scraping up any browned bits from the bottom of the pan. Pour this flavorful mixture over the pork belly in the slow cooker.
- Add Water: Pour 1 cup of water into the slow cooker. This amount is sufficient as slow cookers retain moisture very efficiently.
- Slow Cook: Cover the slow cooker with its lid. Cook on the LOW setting for 6 to 8 hours, or on the HIGH setting for 4 to 5 hours, until the pork belly is incredibly tender and easily breaks apart with a fork.
- Thicken the Sauce (Optional but Recommended): For a rich, sticky glaze, carefully remove the cooked pork belly from the slow cooker and set aside. Pour the remaining liquid from the slow cooker into a medium saucepan. Bring the liquid to a simmer over high heat and cook for 5-10 minutes, stirring occasionally, until it has reduced and thickened to a syrupy consistency. Return the pork belly to the thickened sauce, tossing to coat.
- Serve: Serve the sticky pork belly immediately over a bed of steamed jasmine rice, accompanied by steamed greens like bok choy or broccolini. Garnish with sliced red chili or fresh green onions for a pop of color and freshness.
Notes
- Browning is Crucial: Do not skip the initial browning of the pork belly. This step is vital for rendering fat and building a robust flavor base that enhances the entire dish.
- Gluten-Free Option: To make this recipe suitable for a gluten-free diet, ensure you use Tamari instead of regular soy sauce, as Tamari is a gluten-free alternative.
- Fat Content: Pork belly is a fatty cut, which contributes to its incredible tenderness and flavor when slow-cooked. The fat will render down, creating a rich sauce.
- Star Anise: Star anise provides a distinct licorice-like flavor that is characteristic of many Chinese-inspired dishes. If you don’t have it, you can omit it, but it does add a wonderful aromatic quality.
- Leftovers: Leftover pork belly can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
Enjoy this succulent and flavorful Slow Cooker Pork Belly with Soy Sauce and Ginger!
- Category: Dinner
- Method: Slow Cooking