Pork Belly Roast Slow Cooker - Tender, Crispy, Easy Recipes!

If you’ve ever bitten into a piece of pork belly that’s both meltingly tender and gloriously crisp, you already know why this recipe is worth making. This slow cooker method takes all the pressure off—no hovering over the stove, no complicated steps—just a gentle, low-and-slow cook that transforms pork belly into something special. Expect a savory-sweet aroma wafting through your kitchen, meat that yields to the fork, and a crackly top you’ll want to sneak bites from before dinner even starts. I’ll walk you through every step, from seasoning to crisping and saucing, so you can get restaurant-level results with minimal fuss.

Why This Slow-Cooked Pork Belly Wins Hearts

This slow cooker version is all about ease and payoff. The low heat coaxes out tenderness while infused aromatics—garlic, ginger, soy, and a whisper of five-spice—give the belly a deep, rounded flavor. You’ll finish it in the oven (or under the broiler) for that can’t-skip crispy top, then drizzle with a glossy pan sauce made from the cooking juices. The result is indulgent without being fussy, adaptable to different palates, and impressive enough for company. It’s a dish that rewards patience with big flavor and the kind of texture contrast that keeps everyone reaching for seconds.

What You’ll Need for Slow-Cooker Pork Belly

• Pork belly (2 to 2.5 lb / 900 g to 1.2 kg), skin-on — The star. Skin gives you that prized crisp top; the layered fat ensures luscious tenderness.
• Kosher salt — Key for seasoning and for drawing moisture from the skin so it crisps well later.
• Freshly ground black pepper — Adds gentle bite that balances the rich pork.
• Brown sugar (2 to 3 tbsp) — Brings a hint of caramel sweetness and helps the sauce glaze.
• Soy sauce (1/4 cup) — The savory backbone; choose low-sodium if you’re cautious about saltiness.
• Apple cider vinegar (2 tbsp) — A little acidity brightens the richness and balances the sweet.
• Garlic (4 to 6 cloves), smashed — Aromatic warmth that permeates the meat.
• Fresh ginger (1 to 2-inch piece), sliced — Adds fragrance and gentle heat; classic with pork.
• Chinese five-spice (1 tsp) — Star anise, fennel, cinnamon, clove, and peppercorn for a subtle, savory-sweet complexity.
• Star anise (1 or 2 pods, optional) — Enhances licorice-like aroma; optional but lovely.
• Onion (1 large), thickly sliced — Acts as an aromatic rack to keep the skin elevated above the liquid.
• Orange peel (from 1/2 orange, optional) — A citrusy lift that pairs beautifully with the soy and spices.
• Chicken stock or water (1/2 to 3/4 cup) — Creates steam and yields flavorful juices for the sauce without braising the skin.
• Chili flakes or fresh chili (optional) — Use if you like a gentle heat.
• Honey (1 tbsp, optional) — A finishing touch to round out the sauce and help it gloss.
• Cornstarch (1 tsp) + cold water (1 tsp), optional — For a quick slurry if you want a thicker, lacquered sauce.
• Neutral oil (1 to 2 tsp) — Light brush for the skin before crisping under the broiler.
• To serve (optional): Steamed jasmine rice, pickled cucumbers, sautéed greens, soft bao buns, or a simple slaw — Great companions that cut through richness.

Helpful tools: Slow cooker, paper towels, small saucepan (for the sauce), baking sheet and rack (for crisping), and a fat separator (or a spoon) to skim fat from the juices.

How to Make Slow-Cooker Pork Belly, Step by Step

1. Pat the pork dry and season the underside. Place the pork belly on a cutting board, skin-side up. Pat it very dry with paper towels. Flip it over and season the meat side generously with kosher salt, pepper, and half the five-spice. Keep the skin clean—no wet marinade on top—so it can dry properly and crisp later.
2. Mix a quick marinade for the meat side. In a small bowl, stir together soy sauce, brown sugar, apple cider vinegar, garlic, ginger, the remaining five-spice, and a pinch of chili flakes if using. Rub this mixture onto the meat side only. If any sneaks onto the skin, wipe it off; moisture will fight crisping.
3. Dry the skin (ideally overnight). Place the pork belly, skin-side up, uncovered on a plate or rack in the fridge for 8 to 24 hours. This step dries the skin for superior crackling. If you’re short on time, at least give it 1 hour in the fridge, uncovered. More drying equals better crunch.
4. Prepare the slow cooker. Lay the onion slices in the bottom to form a “rack.” Add star anise and orange peel if using. Pour in the stock or water—just enough to create steam but not enough to touch the skin once the pork is in.
5. Set the pork belly, skin-side up, above the liquid. Nestle it on top of the onions, ensuring the skin stays above the liquid line. Cover and cook on LOW for 6 to 8 hours, or until the meat is fork-tender. You can cook on HIGH for about 3.5 to 4.5 hours, but LOW gives a gentler texture. Aim for an internal temperature around 190–200°F (88–93°C) for silky tenderness.
6. Strain and reduce the juices for a sauce. When the pork is done, carefully lift it onto a rack-lined baking sheet to rest briefly. Strain the slow-cooker juices into a saucepan and skim off most of the fat. Bring to a simmer and reduce by about half until slightly syrupy. Stir in a spoon of honey if you like, and, if you prefer a thicker glaze, whisk in a cornstarch slurry and simmer 1 minute. Taste and adjust with a splash of water if it’s too intense.
7. Crisp the skin under the broiler or in a hot oven. Pat the skin dry again. Lightly brush it with neutral oil and sprinkle a pinch of salt. Broil on high (or bake at 475°F / 245°C) for 5 to 10 minutes, watching closely, until the skin bubbles and turns deep golden. Rotate the tray for even color. Stay near the oven—crackling can go from perfect to burnt quickly.
8. Rest and slice. Let the pork rest 10 to 15 minutes so the juices settle and the crust firms. Use a serrated knife to cut into thick slices or bite-size squares. If the skin is exceptionally crisp, a gentle sawing motion helps preserve that crackle.
9. Serve with the glossy sauce and sides. Spoon reduced sauce over the slices or serve on the side. Pair with rice and bright, crunchy veggies or tuck pieces into bao with pickled cucumbers. Every element should highlight that beautiful contrast: tender meat, crisp skin, and shiny, savory-sweet glaze.

Timing and Prep at a Glance

• Active prep: 20 to 25 minutes
• Skin-drying time (ideal): 8 to 24 hours, uncovered in the fridge
• Slow-cook time: 6 to 8 hours on LOW (or 3.5 to 4.5 hours on HIGH)
• Finishing time (broil/bake): 5 to 10 minutes
• Resting time: 10 to 15 minutes
• Total (with overnight dry): About 15 to 30 hours, mostly unattended

You’ll know it’s ready when the meat is tender enough to pull with a fork and the skin has puffed and crackled under the broiler. The sauce should be glossy and cling lightly to the meat. Once rested and sliced, it’s time to gather everyone at the table and enjoy.

Pro Tips for Foolproof Results

• Keep the skin above the liquid. If the skin sits in the juices, it softens. Elevate the pork with onions or a rack so the top stays dry for crisping later.
• Dry equals crisp. The fridge step—uncovered—is your secret weapon for bubbly crackling. Even an hour helps, but overnight is best.
• Don’t drown the pot. You need steam and flavorful drippings, not a braise. Too much liquid dilutes flavor and sabotages the skin.
• Taste and adjust the sauce. The reduced juices are concentrated and can get salty. If needed, balance with a splash of water, a touch of honey, or a few drops of vinegar.
• Watch the broiler like a hawk. Skin goes from perfect to scorched in a heartbeat. Rotate the tray and check every minute after the first 4 to 5 minutes.
• Slice with the right knife. A serrated knife helps cut through crackling without crushing it.
• Leftovers re-crisp beautifully. Reheat slices in a hot oven or air fryer to revive the crackle. Keep sauce separate and add after reheating.
• Use a fat separator. Skimming the cooking juices makes a cleaner, silkier sauce and lets the pork shine.

Nutrition at a Glance

These values are estimates per serving based on 6 servings from a 2.2 lb (1 kg) pork belly, with sauce. Actual numbers vary by cut, trimming, and brand of ingredients.

Note: Rendering during cooking means some fat is left in the pot and not all is consumed, so actual fat intake may be lower depending on trimming and serving size.

Your Top Questions, Answered

Can I make this with skinless pork belly?

Yes. You’ll still get silky, tender meat, but you won’t have the crunchy top. To add texture, sear the cooked slices in a hot skillet until browned, or finish them under the broiler for a bit of caramelization.

Can I cook the pork belly on HIGH to save time?

You can cook on HIGH for about 3.5 to 4.5 hours, but LOW (6 to 8 hours) typically yields a more even, velvety texture. If you use HIGH, monitor tenderness closely and don’t skip the final crisping step.

How should I store and reheat leftovers?

Refrigerate in an airtight container for up to 4 days, keeping the sauce separate. Reheat pork in a 400°F (200°C) oven or air fryer until hot and re-crisped, then warm the sauce gently on the stove and spoon over just before serving. Freeze for up to 2 months if needed.

A Few Parting Bites

There’s something wonderfully satisfying about letting a slow cooker do the heavy lifting while you get on with your day. By the time dinner rolls around, you’re rewarded with a pork belly that practically falls apart, crowned with shattering crackling and a glossy, spoon-coating sauce. This is a dish that brings people to the table—no fancy occasion necessary—just good food, shared generously. If you’re cooking for guests, it’s a showstopper; if you’re cooking for yourself, it’s a well-deserved treat. With a few simple steps and a bit of patience, you’ll have a plate that’s rich, comforting, and deeply memorable. Enjoy every bite, and don’t be surprised if it becomes your new go-to for special (and not-so-special) nights.