Slow Cooked Caramelized Pork Belly

Isabella Rames 0 Comments
Total Time: 3 hrs 30 mins Difficulty: Intermediate
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Experience the melt-in-your-mouth magic of slow-cooked caramelized pork belly, where tender meat meets crispy skin and a sweet-savory glaze!
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There's a secret kind of joy that comes from slow-cooking a chunk of pork belly until it surrenders its rich, fatty layers into tender, melt-in-your-mouth perfection. This isn’t just any pork dish—it’s Slow Cooked Caramelized Pork Belly, an Asian-inspired marvel where succulent meat meets crispy skin and a sweet-savory glaze that clings to every slice. With an intermediate difficulty level, this recipe invites you to invest about 20 minutes of prep time, 3 hours of slow cooking, and a brief 10-minute rest before you dive in. The result is a dinner or lunch centerpiece boasting roughly 800 kcal per serving, perfect for when you want to impress guests or treat yourself to a soul-warming feast.

Every element plays its role: the crunch of the crackling skin, the deep umami from soy and oyster sauces, the floral warmth of star anise and cinnamon, and the final kiss of honey that transforms the cooking juices into a glossy glaze. As the pork braises gently in an ovenproof skillet, your kitchen fills with an intoxicating symphony of garlic, onion, and five-spice powder. This dish is all about patience and love—every basted turn adds layers of flavor until you have something truly magical on your plate. Whether you’re a seasoned home cook or simply curious to explore Asian pork belly slow cooker techniques, this recipe will guide you through each satisfying step. Once you taste that first forkful—crisp skin giving way to succulent, aromatic meat—you’ll understand why this is one of the most crave-worthy dishes to grace your table.

When the rich notes of star anise and cinnamon swirl around you, you’ll be reminded of family gatherings and winter evenings, the kind that demand lingering conversations and second helpings. I’ll never forget the first time I slow-cooked pork belly: my kitchen felt like a cozy spice bazaar, and my friends were practically licking their plates clean. It’s that kind of dish—one that creates memories and sparks stories. As it cooks, you’ve got the freedom to adjust sweetness, saltiness, or spice level, making it entirely your own. And if you’re short on time, you can even use a slow cooker on low for 6–8 hours to achieve similar melt-in-the-mouth goodness. So grab your apron, your favorite skillet, and let’s embark on this flavorful adventure together. Get ready to experience the melt-in-your-mouth magic of slow-cooked caramelized pork belly—where every bite delivers bold, umami-filled sweetness wrapped around crisped skin and tender, luscious meat.

KEY INGREDIENTS IN SLOW COOKED CARAMELIZED PORK BELLY

Before we dive into the step-by-step magic, let’s talk about the stars of the show. Each ingredient lends its unique character to this dish, ensuring every bite is layered with complex flavors and textures. From the fatty beauty of pork belly to the aromatic punch of spices, here’s what you’ll need:

  • Pork belly, skin on: This is the foundation—luxurious layers of fat and meat that render into unctuous tenderness, while the skin crisps up beautifully when seared.
  • Vegetable oil: A neutral oil that withstands high heat, perfect for searing the pork belly skin until golden and crackly.
  • Sea salt: Enhances the natural flavors of the pork, helping to draw out moisture from the skin for a crisp finish.
  • Black pepper: Adds a subtle heat and earthy bite that balances the sweetness of the glaze.
  • Brown sugar: Crystallizes on the surface as it sears, setting the stage for that irresistible caramelization in the final sauce.
  • Garlic, minced: Releases pungent, savory aromas as it sautés, forming the aromatic backbone of the braising liquid.
  • Onion, sliced: Softens and sweetens in the pan, adding depth and a gentle counterpoint to the richer elements.
  • Soy sauce: Delivers robust umami saltiness, infusing the meat with savory complexity.
  • Hoisin sauce: A sweet-savory paste that brings honeyed notes and a touch of tang to the glaze.
  • Rice vinegar: Introduces bright acidity to cut through the richness and round out the flavor profile.
  • Oyster sauce: Deepens the umami character with its briny, mildly sweet essence.
  • Water: Helps deglaze the skillet, dissolving browned bits into the sauce for maximum flavor.
  • Star anise: Infuses the braise with warm, licorice-like perfume, complementing the meaty richness.
  • Cinnamon stick: Adds cozy warmth and subtle sweetness, marrying perfectly with the star anise.
  • Five-spice powder: A harmonious blend of sweet, savory, and slightly numbing spices—an essential element in many Asian braises.
  • Honey: Stirred in at the end to thicken the sauce into a glossy, sticky glaze that clings to every tender slice.

HOW TO MAKE SLOW COOKED CARAMELIZED PORK BELLY

Let’s walk through the entire cooking journey. From prepping your oven to that final, glossy honeyed finish, each step builds upon the last to create layers of texture and flavor. Be ready for lots of aroma, a bit of hands-on time, and the reward of succulent, crispy-skinned pork belly that falls apart at the mere hint of a fork.

1. Preheat the oven to 300°F (150°C) to ensure a gentle, slow cook that will render the fat and tenderize the meat perfectly.

2. Pat the pork belly dry with paper towels, removing any surface moisture to help achieve a crisp sear.

3. In a small bowl, mix the sea salt, black pepper, and brown sugar. Rub this seasoning blend evenly over both sides of the pork belly to flavor and help crust the skin.

4. Heat the vegetable oil in a large, ovenproof skillet or Dutch oven over medium-high heat until it shimmers.

5. Sear the pork belly skin-side down for 4–5 minutes, allowing the skin to turn golden and crispy. Flip and sear the other side for another 2–3 minutes to lock in those savory juices.

6. Remove the pork belly from the skillet and set it aside on a plate.

7. Add the minced garlic and sliced onion to the pan and sauté for 2–3 minutes, stirring until the aromatics soften and become fragrant.

8. Pour in the soy sauce, hoisin sauce, rice vinegar, oyster sauce, and water. Stir to combine and bring the mixture to a gentle simmer, deglazing the skillet and dissolving the flavorful browned bits.

9. Nestle in the star anise, cinnamon stick, and sprinkle the five-spice powder. Stir to distribute the spices, infusing the sauce with warmth and complexity.

10. Return the pork belly to the skillet, positioning it skin-side up, and spoon some of the sauce over the top for extra flavor penetration.

11. Cover the skillet with a tight-fitting lid or aluminum foil, then transfer it to the preheated oven.

12. Slow cook for 2½ to 3 hours, basting with the pan sauce every 30 minutes to keep the meat moist and deeply flavorful.

13. Once tender and fully cooked, carefully remove the pork belly and let it rest for 10 minutes, allowing the juices to redistribute.

14. While the meat rests, strain the sauce to remove the aromatic spices and solids, then return the liquid to medium heat.

15. Stir in the honey and simmer for 5–7 minutes until the sauce becomes slightly thickened and beautifully glossy.

16. Slice the pork belly into thick, luscious pieces and drizzle generously with the caramelized sauce. Serve hot and savor every bite.

SERVING SUGGESTIONS FOR SLOW COOKED CARAMELIZED PORK BELLY

To truly elevate your dining experience, consider how you present and pair this rich, flavorful pork belly. These suggestions will help you balance textures, introduce fresh elements, and showcase the dish in the most irresistible ways.

  • Serve atop a bed of steamed jasmine rice, allowing the fluffy grains to soak up every last drop of the sweet-savory glaze. Garnish with thinly sliced scallions and cucumber ribbons for a refreshing crunch.
  • Accompany the pork belly with a side of quick-pickled vegetables, such as carrots, daikon, and red onions. The bright acidity cuts through the richness and adds a lively color contrast.
  • Tuck slices into soft, pillowy bao buns with a smear of hoisin, a handful of fresh cilantro, and a few crunchy slivers of pickled cucumber for an irresistible Asian-inspired slider.
  • Create an aromatic salad bowl by layering mixed greens, shredded cabbage, and tender bok choy. Drizzle with any leftover glaze and top with sesame seeds for a light yet satisfying meal.

HOW TO STORE SLOW COOKED CARAMELIZED PORK BELLY

Whether you have leftovers or want to prep ahead, proper storage ensures your pork belly stays moist, flavorful, and ready to reheat. Here are some tips to help you maintain peak texture and taste:

  • Refrigerate in an airtight container: Transfer cooled pork belly slices to a sealable container. Press a piece of plastic wrap directly onto the meat’s surface to minimize air exposure. Store in the fridge for up to 3 days.
  • Freeze for longer preservation: Portion the pork belly into freezer-safe bags or containers, squeezing out excess air before sealing. Label with the date and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
  • Keep the sauce separate: Store any extra glaze in its own jar or container. This prevents the meat from getting overly soggy and lets you reheat the sauce to the perfect consistency later.
  • Reheat gently: Warm the pork belly in a low oven (around 325°F/160°C) for about 10–15 minutes, or lightly pan-sear slices over medium heat, brushing with the reserved sauce until heated through and crisped to your liking.

CONCLUSION

What started as a handful of humble ingredients—pork belly, aromatic spices, and pantry sauces—transforms into an unforgettable meal through the magic of slow cooking and caramelization. Throughout this article, we’ve covered everything you need to know: from the bold flavors introduced by star anise and five-spice powder to the crispy, golden skin achieved by a quick sear. You’ve seen how patient basting over a gentle 3-hour cook yields meat so tender it practically dissolves on your tongue, all while the residual juices marry with honey to create a luscious, umami-packed glaze. Don’t forget that this intermediate-level dish requires about 20 minutes of prep time, a nourishing 3-hour cooking period, and a short 10-minute rest—culminating in a dinner or lunch that slots perfectly into the Asian pork belly repertoire of any adventurous home cook.

Feel free to print this article and save it for later reference—whether you’re planning a cozy family gathering or a special weekend feast, you’ll have all the details at your fingertips. You can also find a FAQ below if you have lingering questions about ingredient substitutions, temperature tweaks, or timing adjustments for a slow cooker. I’d love to hear how your Slow Cooked Caramelized Pork Belly turns out, so please leave any comments, questions, or feedback right here. If you encounter a sticky moment while searing or need clarification on the basting rhythm, don’t hesitate to ask. Happy cooking, and may each forkful bring you closer to pork belly perfection!

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Slow Cooked Caramelized Pork Belly

Author: Isabella Rames
Difficulty: Intermediate Prep Time 20 mins Cook Time 3 hrs Rest Time 10 mins Total Time 3 hrs 30 mins
Calories: 800

Description

This slow-cooked pork belly boasts a perfect balance of crisped skin, succulent layers of meat, and a rich, aromatic glaze infused with garlic, star anise, and honey. Each bite delivers melt-away texture and bold, umami sweetness.

Ingredients

Instructions

  1. Preheat the oven to 300°F (150°C).
  2. Pat the pork belly dry with paper towels to remove any moisture.
  3. Rub the pork belly with sea salt, black pepper, and brown sugar evenly over the surface, making sure to season both sides.
  4. Heat vegetable oil in a large, ovenproof skillet or Dutch oven over medium-high heat.
  5. Sear the pork belly, skin-side down, for 4-5 minutes, until the skin is golden and crispy. Flip and sear the other side for another 2-3 minutes.
  6. Remove the pork belly from the skillet and set it aside.
  7. In the same skillet, add the garlic and onion. Sauté for 2-3 minutes, until fragrant and slightly softened.
  8. Add the soy sauce, hoisin sauce, rice vinegar, oyster sauce, and water to the skillet. Stir to combine and bring the mixture to a simmer.
  9. Add the star anise, cinnamon stick, and five-spice powder to the sauce. Stir to incorporate the spices.
  10. Return the pork belly to the skillet, skin-side up, and spoon some of the sauce over it.
  11. Cover the skillet with a lid or foil and transfer it to the preheated oven.
  12. Slow cook the pork belly for 2.5 to 3 hours, basting with the sauce every 30 minutes, until the pork is tender and fully cooked through.
  13. Once cooked, remove the pork belly from the skillet and let it rest for 10 minutes.
  14. While the pork rests, strain the sauce to remove the aromatics, then place the sauce back over medium heat.
  15. Stir in the honey and simmer for another 5-7 minutes, until the sauce thickens slightly.
  16. Slice the pork belly and drizzle with the thickened sauce. Serve hot.

Note

  • For an even more crispy skin, broil the pork belly for an additional 5 minutes at the end of cooking.
  • Feel free to adjust the sweetness and saltiness of the sauce to your preference by adding more honey or soy sauce.
  • The longer you cook the pork belly, the more tender and flavorful it becomes, so be patient for the best results!
  • This recipe can also be made in a slow cooker on low for 6-8 hours.
Keywords: slow cooked pork belly, caramelized pork belly, crispy pork belly recipe, Asian pork belly, pork belly slow cooker, hoisin glazed pork belly
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Frequently Asked Questions

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How can I ensure the pork belly skin turns out extra crispy?

Start by patting the pork belly completely dry with paper towels to remove surface moisture. When searing, press the skin firmly against the hot skillet so it makes even contact and fries until it’s golden brown and blistered. After the slow-cooking step, you can transfer the pork belly under the broiler for 3–5 minutes, watching closely to prevent burning. Let it rest uncovered for a few minutes afterward so the skin stays crisp.

Can I use a slow cooker instead of the oven, and if so, how do I adapt the recipe?

Yes. After searing the pork belly on the stovetop, transfer it to the slow cooker along with the sautéed garlic, onions, sauces, water, star anise, cinnamon stick, and five-spice powder. Cook on low for 6–8 hours, basting once or twice if possible. Once tender, remove the pork, strain and reduce the sauce, stir in honey, then drizzle over sliced pork. You may finish under the broiler for extra crispness.

My sauce came out too thin—what’s the best way to thicken it?

After straining out the aromatics, return the liquid to medium heat and simmer it gently, stirring frequently, until it reduces and coats the back of a spoon. Stir in the honey toward the end to help it glaze. If you need an extra boost, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water, then stir the slurry into the simmering sauce until it reaches your desired consistency.

How should I store and reheat any leftover pork belly?

Let the pork belly cool to room temperature, then slice and place in an airtight container with the sauce stored separately. Refrigerate for up to 3 days or freeze for up to 1 month. To reheat, warm the sauce gently on the stovetop, then add the pork slices and heat through. For a crispy finish, arrange the slices on a baking sheet and broil for 2–3 minutes after reheating.

What’s the easiest way to adjust the sweetness or saltiness of the sauce?

Taste the sauce before adding the pork back in. If you want more sweetness, stir in additional honey or brown sugar a little at a time. To boost saltiness or umami, add more soy sauce or a splash of oyster sauce. If it becomes too salty, balance with a small amount of rice vinegar, water, or extra honey until you reach the flavor you like.

I don’t have star anise or a cinnamon stick—what can I substitute?

You can omit the whole spices and rely on the five-spice powder, which already contains star anise and cinnamon flavors. If you want a stronger cinnamon note, add ¼ teaspoon of ground cinnamon. The sauce will still be richly aromatic even if you skip the whole star anise and cinnamon stick.

Isabella Roberts

Food and Lifestyle Blogger

Hey my name is Isabella, I’m so glad you’re here. As a culinary enthusiast and mother, I love sharing quick, healthy, and family-friendly recipes. My cookbook and blog blend tradition with innovation, inspiring delicious moments in the kitchen. Join me on this flavorful journey!

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