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Slow Braised Pork Belly

Slow Braised Pork Belly is 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.
Course Main Course
Cuisine British
Servings 4 people


  • 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


  • 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.)
  • 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.
Keyword Braised Pork Belly, Slow Braised Pork Belly, Slow Cooker Braised Pork Belly, Slow cooker pork belly