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Top-down look at sliced pork belly with garlic cloves, rosemary sprigs, and thyme leaves in beef stock.

Melt-In-Your-Mouth Slow Cooker Pork Belly

Slow-cooked pork belly with garlic-herb paste seared and cooked low and slow until tender.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine American
Servings 6 servings

Ingredients
  

  • 2.6 lb pork belly 1.2 kg
  • Small handful fresh rosemary
  • Small handful fresh thyme
  • 3 garlic cloves, peeled and diced
  • 1/4 tsp ground coriander optional
  • 2 tbsp extra virgin olive oil
  • Extra virgin olive oil for searing
  • 1/5 cup beef stock or vegetable/chicken stock
  • 1/2 tsp ground black pepper
  • 1/2 tsp sea salt

Instructions
 

  • Make garlic-herb paste:

    Make the garlic-herb paste: In a mortar and pestle, put the diced garlic, rosemary, and thyme. Grind them. Then add 2 tbsp extra virgin olive oil, 1/4 tsp salt, 1/4 tsp pepper, and ground coriander (if using). Keep grinding until everything is thoroughly mixed.

  • Score and season pork:

    Get the meat ready: With a very sharp knife, cut a diamond pattern into the pork belly skin, going all the way through the skin and fat. Season the entire piece with the leftover 1/4 tsp salt and 1/4 tsp pepper.

  • Sear pork belly:

    Sear the pork: Place a large skillet or non-stick pan over high heat and add a generous drizzle of extra virgin olive oil. Brown the pork on every side, achieving a golden color on the skin side and a deep brown on the others. Make sure all sides, including the thinner edges and ends, are well seared.

  • Apply paste and slow-cook:

    Apply herbs and slow-cook: Move the pork belly into the slow cooker. Coat the pork all over with the garlic-herb paste, pressing it into the cuts on the skin side. Place the pork with the skin facing up. Pour in the beef stock (or vegetable/chicken stock) and add a few extra herb sprigs into the slow cooker. Cook on low for 6 hours or high for 4 hours.

  • Slice cooked pork:

    Cut: After cooking, cut the pork belly into slices 1.5-2 cm thick. They will be extremely tender. Note: I typically remove the skin, but you can make it crispy under the oven broiler if you like.
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