Slow-Cooker Sticky Honey Garlic Pork Belly Burnt Ends Tips, FAQ & printable recipe

Tips for success

For a deeper color and more intense flavor, you can sear the pork cubes in a hot skillet for a minute before adding them to the slow cooker. This extra step adds a layer of complexity to the final dish, although it is optional. If you prefer a more pronounced spice profile, add a pinch of red pepper flakes to the rub to provide a subtle heat that balances the sweetness of the honey.

Presentation is everything with burnt ends. When serving, pile the glistening cubes high on a wooden board or a shallow platter. This makes for an impressive centerpiece.

The garnish of fresh, thinly sliced scallions and toasted sesame seeds provides a necessary crunch and a pop of color that cuts through the intensity of the sticky glaze, making the dish look as professional as it tastes.

Variations

• Spicy Honey Garlic: Add two tablespoons of sriracha or chili garlic sauce to the sauce mixture before cooking for a spicy kick that complements the sweetness of the honey.
• Citrus Infused: Stir in the zest and juice of one orange into the sauce mixture to add a bright, citrusy note that cuts through the richness of the pork belly.

Storage and make-ahead

Fridge

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

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight.

Reheat

Reheat gently in a skillet over low heat or in the microwave until warmed through.

Store any leftovers in an airtight container in the refrigerator for up to three days. It is important to let the burnt ends cool to room temperature within two hours of cooking before placing them in the fridge. When reheating, use a low heat setting to prevent the glaze from burning, as the sugar content makes it prone to scorching if heated too quickly or at high temperatures.

These burnt ends are excellent for making ahead. You can prepare the pork and sauce, store them in the refrigerator, and then slow cook them the next day. Once cooked, they reheat beautifully, often tasting even better the next day as the flavors have more time to meld.

If preparing for a party, cook them until they are just tender, then keep them warm in the slow cooker on the 'keep warm' setting for up to two hours.

Serving ideas

Serve these burnt ends as an impressive appetizer by providing toothpicks for easy snacking. They work perfectly alongside a crisp, acidic side dish, such as a quick cucumber salad or pickled red onions, which helps cleanse the palate between the rich, sweet bites.

For a more substantial dinner, serve them over a bowl of steamed jasmine rice, allowing the extra honey-garlic glaze to soak into the grains.

The key to serving is timing. Because the glaze is so sticky, it is best enjoyed warm. If serving on a platter, ensure there are extra napkins nearby.

The combination of the tender, melt-in-your-mouth pork and the sharp, fresh bite of scallions and sesame seeds creates a multi-textured experience that is sure to be the highlight of any meal or gathering. Keep the serving platter simple to let the food stand out.

Frequently asked questions

Recipe card

Slow-Cooker Sticky Honey Garlic Pork Belly Burnt Ends

Prep 15 minCook 6 hRest 10 minTotal 6 h 25 minServes 6

Ingredients

• 3 lb skinless pork belly, cut into 1.5-inch cubes
• 3 tbsp brown sugar-five-spice rub
• 1/2 cup honey
• 1/3 cup soy sauce
• 1/4 cup hoisin
• 8 garlic cloves, minced
• sliced scallions and sesame seeds, for serving

Instructions

1. Cut the skinless pork belly into uniform 1.5-inch cubes. Place the cubed meat into the ceramic slow cooker basin. Sprinkle the brown sugar-five-spice rub evenly over the pork cubes and toss thoroughly to coat each piece, ensuring the seasoning is well distributed.
2. Pour the honey, soy sauce, and hoisin over the seasoned pork cubes. Add the minced garlic cloves directly into the slow cooker. Gently stir the ingredients to combine the sauce components with the seasoned pork, creating a uniform glaze base.
3. Cover the slow cooker with the lid and set to cook on low for 6 hours. The pork is cooked once the internal temperature reaches at least 145°F (63°C). After cooking, let the meat rest for 10 minutes to allow the glaze to thicken into a sticky, candied consistency. Garnish with sliced scallions and sesame seeds before serving.

Contains: gluten, soy, sesame

Estimated nutrition per serving

Calories

480

Protein

18.5 g

Carbohydrates

22 g

Fat

35 g

Fiber

0.5 g

Sugar

18 g

Sodium

650 mg

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