This slow-cooked pork belly is so easy to make and tastes amazing!
Delicious pull apart meat with crispy skin, you can serve it on its own or in your favuorite roll for pulled pork rolls!
Ingredients
- 500-700gram pork belly
- 1/4 cup chicken stock
- 1 tbsp oil
- salt
Instructions
- Unwrap the pork belly and allow it to sit in the fridge for 3-4 hours to dry out. (The crackle will be better because of this).
- With a sharp knife, score the pork belly, about 1cm apart. (Cut through the skin and fat but not into the meat).
- Massgae the oil and a generous amount of salt into the skin. Making sure to get in the cuts.
- Add the stock into your slow cooker, add the pork belly skin side up and cook on a low setting for 4 hours.
- At 4 hours turn your slow cooker up to high for 30 minutes and turn your oven on to the highest tempreture fan forced.
- Once pork belly is done in the slow cooker gently move it to a roast pan and place in the oven for 20-30 minutes, or until you have perfect crackling.
- Enjoy!
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