Slow Cooker Pork Belly with Honey Balsamic Glaze

There’s something almost magical about walking into your home after a long day to be greeted by the rich, mouthwatering aroma of pork belly that’s been slowly cooking to perfection. I’ve been perfecting this slow cooker pork belly recipe for years, and I’m thrilled to finally share my secrets for achieving that perfect balance of melt-in-your-mouth tenderness with a sticky, sweet-savory glaze that will have everyone asking for seconds.

Introduction

When I first attempted cooking pork belly at home, I was intimidated. This cut, celebrated in high-end restaurants for its luscious texture and flavor, seemed like something best left to the professionals. But after numerous experiments (and yes, a few failures), I discovered that the slow cooker is actually the perfect tool for transforming this humble cut into something extraordinary.

The slow and gentle cooking process renders the fat beautifully while keeping the meat tender, and when finished with a honey balsamic glaze that caramelizes under the broiler, you get an incredible contrast of textures – crispy exterior giving way to buttery soft meat underneath. It’s the kind of dish that feels special enough for entertaining but is actually simple enough for a weekend family dinner.

Understanding Pork Belly

Before we dive into the cooking process, let’s talk about what makes pork belly special:

What is pork belly? : Pork belly is the fatty, boneless cut from the belly of the pig. It’s the same cut used to make bacon, but in its uncured, unsmoked form.

Why is it so delicious? : The high fat content in pork belly breaks down during slow cooking, basting the meat and creating an incredible texture and depth of flavor.

How to select good pork belly : Look for pieces with even layers of fat and meat. The fat should be white and firm, and the meat should be pink and fresh-looking.

Skin-on vs. skinless : This recipe works with either, but skin-on pork belly will give you that extra crispy element if finished properly.

Equipment You’ll Need

For this recipe, you’ll need:

• A slow cooker (5-6 quart is ideal)
• A sharp knife for scoring the fat
• A small bowl for mixing the glaze
• A baking sheet with rack for the final broiling stage
• Measuring spoons and cups
• Kitchen tongs for handling the hot pork belly

Ingredients

For the pork belly:

• 2-3 pounds pork belly, skin-on or skinless
• 1 tablespoon sea salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 2 tablespoons olive oil
• 1 large onion, thickly sliced
• 4 cloves garlic, smashed
• 2 bay leaves
• 1 cup chicken broth
• 2 tablespoons soy sauce
• 2 tablespoons apple cider vinegar

For the honey balsamic glaze:

• 1/4 cup honey
• 1/3 cup balsamic vinegar
• 2 tablespoons brown sugar
• 1 tablespoon soy sauce
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1/4 teaspoon red pepper flakes (optional)

Preparation Steps

Step 1: Prepare the Pork Belly

1. If your pork belly is skin-on, use a sharp knife to score the skin in a diamond pattern, being careful not to cut into the meat.
2. Flip the pork belly and score the meat side shallowly in a crosshatch pattern.
3. In a small bowl, mix together the salt, black pepper, garlic powder, dried thyme, and smoked paprika.
4. Rub this spice mixture all over the pork belly, working it into the scores.
5. If you have time, wrap the seasoned pork belly in plastic wrap and refrigerate for 4-24 hours to let the flavors penetrate (this step is optional but recommended).

Step 2: Sear the Pork Belly (Optional but Recommended)

While you can skip this step and still get delicious results, I find that taking a few extra minutes to sear the pork belly adds another dimension of flavor:

1. Heat olive oil in a large skillet over medium-high heat.
2. Add the pork belly, skin or fat side down, and sear until golden brown (about 3-4 minutes).
3. Flip and sear the meat side briefly (about 2 minutes).

Step 3: Set Up the Slow Cooker

1. Arrange the sliced onions, smashed garlic cloves, and bay leaves in the bottom of your slow cooker.
2. In a separate bowl, mix together the chicken broth, soy sauce, and apple cider vinegar.
3. Place the seared pork belly on top of the onions, fat side up.
4. Pour the liquid mixture around (not over) the pork belly – you want to keep the top relatively dry.

Step 4: Slow Cook to Perfection

1. Cover and cook on low for 6-8 hours, or on high for 4-5 hours. The pork belly should be very tender when pierced with a fork.
2. Resist the urge to open the lid during cooking – each peek adds about 20 minutes to the cooking time!

Step 5: Prepare the Honey Balsamic Glaze

About 30 minutes before the pork belly is done:

1. Combine all glaze ingredients in a small saucepan.
2. Bring to a gentle simmer over medium heat.
3. Reduce heat to low and cook, stirring occasionally, until the mixture thickens enough to coat the back of a spoon (about 10-15 minutes).

Step 6: Finish Under the Broiler

This step transforms a good pork belly dish into an extraordinary one:

1. Preheat your broiler to high.
2. Carefully remove the pork belly from the slow cooker and place it on a rack set over a foil-lined baking sheet.
3. Brush the top and sides liberally with the honey balsamic glaze.
4. Broil 6-8 inches from the heat for 3-5 minutes, until the glaze is caramelized and bubbling. Watch carefully to prevent burning!
5. Remove from broiler, brush with more glaze, and return for another 2-3 minutes if desired for extra caramelization.

Step 7: Rest and Serve

1. Let the finished pork belly rest for 10 minutes before slicing.
2. Cut into bite-sized pieces or slices, depending on how you plan to serve it.
3. Drizzle with any remaining glaze just before serving.

Nutritional Information

Note: Nutritional values are approximate and may vary based on specific ingredients used.

Serving Suggestions

This honey balsamic pork belly is incredibly versatile and can be served in multiple ways:

• As a main dish alongside roasted vegetables and mashed potatoes or creamy polenta
• Thinly sliced on steamed bao buns with quick-pickled cucumbers and carrots
• Chopped and served over rice with stir-fried vegetables
• As the star ingredient in a hearty grain bowl with quinoa, roasted sweet potatoes, and a drizzle of tahini
• Diced and added to fried rice or noodle dishes
• On crostini with a smear of ricotta and a sprinkle of microgreens for an elegant appetizer
• In tacos with crunchy slaw and a squeeze of lime

Tips for Perfect Pork Belly Every Time

Over the years, I’ve learned that certain techniques can elevate this dish from good to unforgettable:

Temperature matters : Starting with room temperature pork belly ensures more even cooking, so try to remember to take it out of the refrigerator 30-60 minutes before cooking.

Don’t rush the process : Low and slow is the key to breaking down the fat properly. Cooking on high might save time, but the results won’t be as tender.

Scoring technique : When scoring the fat, use a very sharp knife and be careful not to cut too deeply into the meat. The ideal depth is about halfway through the fat layer.

Salt generously : Pork belly needs proper seasoning. Don’t be shy with the salt, as it helps to enhance the natural flavors and create that perfect contrast with the sweet glaze.

Watch the broiling step carefully : The difference between perfectly caramelized and burnt can be less than a minute under the broiler. Stay close and watch attentively.

Proper slicing : For the best texture, slice the pork belly against the grain after it has rested for at least 10 minutes.

Save the cooking liquid : The broth left in the slow cooker is packed with flavor. Strain it, refrigerate, remove the fat layer once solid, and use as a base for soups or sauces.

Common Problems and Solutions

Make-Ahead and Storage Tips

One of the things I love about this recipe is how well it works for meal prep:

Make-ahead options : You can season the pork belly up to 24 hours in advance. The fully cooked pork belly can be refrigerated for 3-4 days before the final glazing and broiling step.

Proper storage : Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing guidelines : Cooked pork belly freezes well for up to 2 months. Wrap individual portions tightly in plastic wrap, then foil, and place in freezer bags.

Reheating for best results : To reheat, thaw completely if frozen. For crispy results, place in a 350°F oven until heated through (about 15 minutes), then broil briefly to re-crisp the top.

Variations to Try

The basic technique remains the same, but here are some exciting flavor variations to experiment with:

Asian-inspired : Replace the thyme with five-spice powder and add star anise and cinnamon sticks to the slow cooker. Glaze with a mixture of hoisin sauce, honey, and rice vinegar.

Maple bourbon : Substitute maple syrup for the honey in the glaze and add a tablespoon of bourbon for a rich, smoky-sweet finish.

Citrus herb : Add orange and lemon zest to the rub, and finish with a glaze incorporating fresh orange juice, rosemary, and a touch of Dijon mustard.

Spicy chipotle : Add chipotle powder to the rub and incorporate adobo sauce and a touch of lime juice into the glaze for a smoky heat.

Sweet and tangy : Use apple juice as part of the cooking liquid and glaze with a mixture of apricot preserves and cider vinegar.

Environmental and Ethical Considerations

As someone who cares about responsible food choices, I believe it’s important to address the sourcing of pork:

Sustainable choices : When possible, choose pork belly from farms that practice sustainable and humane animal husbandry.

Quality matters : Higher-quality, ethically raised pork often has better fat distribution and flavor, which directly impacts the final dish.

Reducing waste : This recipe utilizes pork belly, which was historically considered a “lesser” cut, demonstrating that with proper cooking techniques, every part of the animal can be transformed into something delicious.

Q&A Section

Q: Can I use boneless pork shoulder instead of pork belly? While pork shoulder will work in this cooking method, you won’t get the same layered fat effect or richness that makes pork belly special. If using shoulder, reduce the cooking time slightly as it can dry out more easily than belly.

Q: Is there a way to make this recipe healthier? Pork belly is naturally high in fat, but you can make this recipe slightly lighter by trimming excess fat before cooking, using the skinless version, and serving smaller portions alongside plenty of vegetables. The honey balsamic glaze actually adds relatively little sugar per serving.

Q: My pork belly wasn’t tender enough. What went wrong? The most common issue is not cooking it long enough. Different slow cookers heat at different rates, and the thickness of your pork belly piece matters. Always cook until fork-tender, even if that means adding an hour or two to the cooking time.

Q: Can I make this recipe without a slow cooker? Absolutely! You can cook it in a Dutch oven in a 275°F oven for 3-4 hours, or until tender. Add a bit more liquid as the oven method can cause more evaporation than a slow cooker.

Q: The fat didn’t render enough. How can I fix this? Make sure you’re scoring the fat adequately before cooking, which helps it render. You can also try a slightly longer cooking time or finishing with a longer broiling session to render and crisp more fat.

Q: Is there a non-alcoholic substitute for balsamic vinegar? While balsamic vinegar doesn’t contain significant alcohol, you can substitute with a mixture of apple cider vinegar and a touch of honey or maple syrup for acidity and sweetness.

Q: My glaze burned under the broiler. Any tips? Broilers can be quite variable in temperature. Try positioning the rack lower in the oven or reducing the broiler temperature if your oven allows. Also, don’t walk away during this step – stay and watch!

Q: How do I know when the pork belly is done cooking in the slow cooker? It should be very tender when pierced with a fork – there should be almost no resistance. If using skin-on pork belly, the skin won’t be crispy at this stage (that happens during broiling).

Conclusion

Mastering slow cooker pork belly with honey balsamic glaze has been one of my most rewarding culinary journeys. It combines the hands-off ease of slow cooking with the showstopping impact of a restaurant-quality dish. The contrast between the meltingly tender meat, the richness of the rendered fat, and the sweet-tangy complexity of the caramelized glaze creates a truly memorable eating experience.

What I love most about this recipe is its forgiving nature – even if you’re new to cooking pork belly, the slow cooker method minimizes the risk of drying it out or cooking it unevenly. And while the process takes time, the actual hands-on effort is minimal, making it perfect for busy weekends or special occasions when you want to impress without being tied to the kitchen.

I encourage you to try this recipe as written first, then experiment with the variations to make it your own. And don’t forget to save any leftovers – they make incredible sandwiches, grain bowls, or additions to fried rice the next day. Happy cooking!