crispy-skinned pork belly-Slow-cooked. This tasty pork belly turns super crispy on top after slow cooking! Juicy meat sits on sweet carrots for extra flavour. Perfect for family dinners with gravy and applesauce. Kids love the crunchy skin—easy to make at home with just a few steps. Get ready for happy smiles!
Serving: 6
Prep Time 10 minutes mins
Cook Time 3 hours hrs 30 minutes mins
Total Time 3 hours hrs 40 minutes mins
Ingredients
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1.5kg piece of pork belly (ask for one without bones; tell the butcher to take them out if needed—they will!)
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5 big carrots, chopped into 4 pieces each
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Salt
crispy-skinned pork belly: Directions
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Pat the pork very dry. Leave it uncovered in the fridge for 1-2 days to get it super dry.
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Take pork out of fridge. Cut lines in the skin every 1cm, deep down to the meat. This helps cut it easy and lets salt soak in.
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Sprinkle lots of salt on pork and rub it all over. Do it again. Add salt one last time—don’t rub.
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Put chopped carrots at bottom of slow cooker. Place pork on top, skin side up.
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Cook on low for 3.5 hours.
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After 3 hours, heat oven to hottest setting.
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When done, take pork out. Add more salt (no rubbing). Put on a rack over a baking tray. Cover carrots with foil to stay warm.
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Bake pork until skin is crispy. (My oven at 260 took 25 minutes.)
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Cut pork along the lines. Serve with gravy, apple sauce, and any veggies you like.