Slow Cooker Glazed Pork Belly with Crispy Skin Step-by-step instructions

Before you start

Before beginning the cooking process, gather all necessary equipment and ingredients to ensure a seamless preparation. Thoroughly pat the pork belly dry with paper towels, as removing surface moisture is key to achieving a crispy skin later.

Slice the onions into thick, even rounds to create a uniform trivet at the bottom of your slow cooker. Measure out the glaze so it is ready to pour immediately.

Instructions

Layering and Glazing

1. 1Prep the Onions and Pork
   Arrange the sliced onions in an even layer at the bottom of the slow cooker. Using a very sharp knife, score the skin of the pork belly in a diamond pattern, being careful to cut only through the skin and fat without slicing into the meat.
   Look for The onions should form a flat bed for the meat.
   Tip A utility knife or clean box cutter can make scoring tough skin much easier.
2. 2Glaze the Pork
   Place the scored pork belly on top of the onions, skin-side up. Pour the rich glaze slowly over the pork belly, ensuring it gets into the scored cuts and coats the top of the pork thoroughly.
   Look for The glaze should coat the top of the pork thoroughly.
   Tip Rub some of the glaze directly into the scored lines for deeper flavor.

At the end of this initial phase, the thick bed of sliced onions is neatly arranged at the bottom of the black slow cooker insert. The scored pork belly sits securely on top of the onions, skin-side up. The rich glaze has been poured slowly over the scored skin, settling into the cut crevices and pooling around the onions below, filling the kitchen with a sweet aroma.

Slow Cooking and Basting

3. 3Slow Cook and Baste
   Cover the slow cooker and cook on low for 7 to 8 hours. Occasionally open the lid and gently bases the pork belly with the bubbling slow cooker sauce from the bottom to build up a sticky, caramelized coating.
   Look for The pork should feel tender when pierced with a fork.
   Tip Keep the lid closed as much as possible to retain heat and moisture.

By the end of the slow cooking phase, the pork belly is incredibly tender and has shrunk slightly as the fat rendered. The onions underneath have collapsed into a deep golden, bubbling, savory sauce. Gentle basting has coated the top of the pork belly in a glistening, sticky layer of caramelized glaze, and the steam rising from the slow cooker carries a rich, deeply savory fragrance.

Crisping and Garnishing

4. 4Crisp the Skin and Serve
   Transfer the tender pork belly to a baking sheet. Broil under high heat for 3 to 5 minutes until the skin is ultra-crispy and blistered, reaching a safe internal temperature of 145°F (63°C). Rest the meat for at least 3 minutes, then slice and garnish with fresh thyme.
   Look for The skin should crackle loudly when pierced with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Watch the broiler closely to prevent the sweet glaze from burning.

At the conclusion of this final phase, the pork belly skin has transformed under the broiler into an ultra-crispy, blistered, golden-brown crackling layer. When tapped with a fork, it produces a loud, satisfying crackling sound.

The meat is resting, allowing the juices to redistribute, and the fresh thyme garnish is scattered over the top, releasing its earthy herbal aroma into the air.

Common mistakes

One common mistake is cutting too deeply when scoring the pork belly skin. Slicing into the meat itself allows precious juices to escape, which can dry out the pork during the long cook.

Another error is skipping the broiler step or not drying the skin thoroughly beforehand. Moisture is the enemy of crispiness; if the skin is wet, it will steam instead of crackling under the broiler, leaving you with a rubbery texture instead of a crunchy finish.

How to tell it’s done

To determine absolute doneness, insert an instant-read food thermometer into the thickest part of the pork belly, avoiding any large pockets of pure fat. The pork must reach a safe minimum internal temperature of 145°F (63°C).

Once this temperature is verified, let the meat rest for at least 3 minutes on a cutting board before slicing. This rest period is essential, as it allows the hot juices to settle back into the meat fibers, ensuring every slice remains succulent and tender.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest