A favourite of mine that I can bulk make is Slow Braised Pork Belly. It’s really easy to prepare and then just pop in the slow cooker for a few hours while you get on with your day. As with all slow cooker meals I always prepare extra so I can freeze further meals for another day.
What To Serve Brised Pork Belly With
I love serving my braised pork belly with red cabbage and a creamy mash. alternatively the dish can be served with triple cooked chunky chips.
Can You Freeze Braised Pork Belly?
Yes, The pork belly can be frozen for up to 4 weeks. I sometimes only cook for 3 hours in the slow cooker before freezing then defrost and reheat in the oven at 180 for 30 minutes.
On What Occasions Would You Serve Braised Pork Belly?
The slow braised pork belly is ideal for a cozy date night, a relaxed evening meal and even a dinner party.
Equipment I Use To Make Braised Pork Belly
You will need a frying pan to seal the pork belly and a slow cooker.
If You Like This Recipe, why not try…
Ingredients
- 2 large white onions, peeled, halved and sliced
- 1.5kg pork belly, with rind removed but the fat left on
- sea salt and freshly ground black pepper
- 1 quantity olive oil mash
- 1 litre good-quality dry cider (do not use sweet cider)
- 150ml runny honey
- 1 beef stock cube
- 1 tablespoon of apple sauce
This recipe feeds 4. I cook double quantities to enable some to be frozen for another meal.
Method
- Season the pork.
- Dry-fry the pork on both sides until golden brown, ensuring that all sides of the meat are sealed.
- Remove the belly pork from the pan and set aside to rest for 3–5 minutes. (Most of the fat should have been released during this stage.)
- Dry fry the onions until caramelised.
- In the frying pan combine all the ingredients for the braising liquor and bring to the boil.
- Add honey and apple sauce.
- Place meat, onions and liquid in slow cooker and cook for 4 hours.
Serve the slow braised belly pork with caramelised onion mashed potato and braised red cabbage or chunky chips .
The slow braised pork belly can be frozen for up to 4 weeks in individual or family sized portions.
Slow Braised Pork Belly
Ingredients
- 1.5 KG pork belly, with rind removed but the fat left on
- 2 large white onions, peeled, halved and sliced.
- Generous pinch of sea salt and freshly ground black pepper
- 1 TBSP 1 quantity olive oil
- 1 litre of good-quality dry cider (do not use sweet cider)
- 150 ml of runny honey
- 1 beef stock cube
- 1 TBSP of apple sauce
Instructions
- Season the pork well on all sides.
- Dry-fry the pork on both sides until golden brown, ensuring that all sides of the meat are sealed.
- Remove from the pan and set aside to rest for 3–5 minutes. (Most of the fat should have been released during this stage.)
- In the frying pan combine all the ingredients for the braising liquor and bring to the boil.
- Place meat, onions and liquid in slow cooker and cook for 4 hours.
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