Slow Cooked Pork Belly with Honey Balsamic Glaze
Incredibly tender with a sticky tangy glaze. Slow cooking really locks in the flavors, and the end result is a delicious, moist, and fall apart tender pork.
What you need: serves 4 with leftovers
- 1kg pork belly
- Salt & Pepper
- Cayenne pepper (optional)
- 60ml balsamic vinegar
- 60ml chicken stock (use a stock cube)
- 4 tablespoons honey
- 3 cloves garlic, minced or grated
- 1 tablespoon olive oil
- 1 tablespoon Herbs de Province
How to make: Turn on the slow cooker – Low if you want to cook over 6-7 hours or High if you only have 4 hours.
1. With a sharp knife, remove the rind from the pork belly ( you can make crackling from it or throw it away). Score the pork belly skin diagonally in a diamond pattern. Season with salt, pepper, and Cayenne pepper, rubbing it well into the skin. (Photo 1).
2. Heat the oil in a large frying pan. Add the pork belly, skin side down, and cook for 3 minutes until crisped and golden brown. Transfer the pork to the slow cooker.
3. In a small bowl, combine balsamic vinegar, chicken stock, honey, garlic, olive oil, Herbs and a good grind of black pepper. Drizzle the mixture over the pork belly. Close the lid and cook on HIGH for 4 hours or on LOW for 7 hours. (Photo 2).
4. When the pork belly is cooked it should just fall apart using a spoon and fork. Serve immediately with sides of your choice. (Photo 3).
You may want to skim the fat rendered by the pork belly before serving.
You can reserve a bit of the glaze and heat it for 4-5 minutes in a saucepan until thickened, and serve it on the side.
For more information on Jane Cooper and other recipes visit the Cooking with Jane page here.