Slow Cooker Glazed Pork Belly with Crispy Skin Tips, FAQ & printable recipe

Tips for success

To achieve the loudest, most satisfying crackle on your pork belly skin, consider salting the skin ahead of time. Rubbing a generous teaspoon of kosher salt into the scored skin and letting the pork sit uncovered in the refrigerator for a few hours—or even overnight—draws out excess moisture.

This simple step dries out the skin beautifully, ensuring that when it finally hits the intense heat of the broiler, it puffs up instantly into a perfectly blistered, crispy crust.

When basting the pork belly during the slow cooking process, do so gently to avoid washing away the glaze that has already begun to cling to the scored skin. Use a spoon or a pastry brush to carefully drizzle the bubbling pan juices over the top.

If you find the slow cooker sauce is too thin at the end of cooking, transfer it to a small saucepan and simmer it on the stovetop for a few minutes to reduce and thicken it into a glossy glaze.

Variations

• Spicy Glazed Pork Belly: Add one tablespoon of sriracha or chili flakes to the glaze before pouring it over the pork belly for a spicy kick.
• Ginger-Infused Pork Belly: Stir one tablespoon of freshly grated ginger into the glaze to add a bright, zesty warmth that cuts through the rich fat.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

Freezer

Freeze sliced pork belly in a freezer-safe bag for up to 2 months; thaw in the fridge before reheating.

Reheat

Reheat in a 375°F (190°C) oven or air fryer for 8 to 10 minutes to restore the crispy skin texture.

Store any leftover pork belly and braised onions in an airtight container in the refrigerator within two hours of cooking. Kept properly, the leftovers will remain fresh and flavorful for up to three to four days.

Note that the crispy skin will naturally soften during refrigeration as it absorbs moisture from the meat. To restore its signature crunch, avoid the microwave and instead reheat the pork belly in a hot oven or air fryer until the skin crisps up again.

This recipe is highly adaptable for make-ahead preparation. You can slow-cook the pork belly and onions a day in advance, then cool and store them in the refrigerator overnight. This actually makes slicing the cold pork belly much easier and cleaner.

When ready to serve, simply slice the cold pork belly, place it on a baking sheet, and reheat it in a 375°F (190°C) oven before finishing under the broiler to crisp up the skin and warm the meat through.

Serving ideas

Serve this caramelized pork belly sliced into thick, decadent portions resting directly on top of the sweet, braised onions. The rich, savory-sweet glaze pairs beautifully with steamed jasmine rice or a fluffy bed of mashed potatoes, both of which excel at soaking up the delicious slow cooker sauce. Accompany the pork with a side of crisp, stir-fried bok choy or a simple cucumber salad tossed in rice vinegar to cut through the richness.

To elevate the presentation, garnish the platter with additional sprigs of fresh thyme and a sprinkle of flaky sea salt over the crispy skin. If you prefer a bit of heat, a drizzle of chili oil or a few slices of fresh red chili peppers can be scattered over the top. Serve the remaining slow cooker sauce in a warm gravy boat on the side, allowing guests to add extra rich glaze to their portions as desired.

Frequently asked questions

Recipe card

Slow Cooker Glazed Pork Belly with Crispy Skin

Prep 15 minCook 8 hRest 5 minTotal 8 h 20 minServes 6

Ingredients

• 3 lb skin-on pork belly, square and scored
• 2 large yellow onions, sliced into thick rounds
• 1 cup glaze
• fresh thyme, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.

Estimated nutrition per serving

Calories

620

Protein

18.5 g

Carbohydrates

15 g

Fat

54 g

Fiber

0.8 g

Sugar

12.5 g

Sodium

780 mg

Automatic estimate from the ingredient list, not laboratory-verified.