Pork Belly in Crock Pot Recipe: Unctuous Layers with Asian Glaze

There’s a reason pork belly has earned its reputation as a culinary treasure—its rich, unctuous layers transform beautifully when cooked low and slow. This method ensures every bite melts with tender perfection.

The crock pot does most of the work, breaking down the fat and meat into a dish that’s both luxurious and effortless. A simple Asian-inspired glaze adds depth, balancing the richness with sweet, savory, and umami notes.

By the end, you’ll have pork belly that’s fall-apart tender, with a sticky, caramelized exterior. It’s a dish that feels special but requires minimal hands-on time.

Serve it over rice or with steamed vegetables to soak up every last bit of flavor. The results speak for themselves.

Ingredients for Pork Belly in Crock Pot

Rich pork belly and a bold Asian-inspired glaze create this luxurious slow-cooked dish effortlessly.

Pork belly quality is non-negotiable here. Seek out skin-on, well-marbled cuts from a reputable butcher or Whole Foods—avoid pre-cubed options with excessive trimming. The fat-to-meat ratio should be roughly 50-50 for optimal texture. For the soy sauce, Kikkoman low-sodium offers consistent flavor without overpowering saltiness. The hoisin sauce must be thick and glossy; thin versions indicate added fillers.

No hoisin? Combine 2 tbsp soy sauce with 1 tbsp honey and 1 tsp five-spice powder for a passable substitute. Fresh ginger is ideal but ground ginger at one-third the amount works in a pinch (add with the liquids). For heat adjustments, omit or reduce the red pepper flakes—gochujang paste (1 tsp) adds depth with mild spice. The cornstarch slurry is essential for the glaze’s signature sticky texture.

Store raw pork belly in the fridge for up to 3 days or freeze for 6 months. Once cooked, the dish keeps for 4 days refrigerated—reheat gently to preserve the tender texture. The glaze thickens as it cools; thin with a splash of water before reheating.

Step-by-Step Instructions for Pork Belly in Crock Pot

This slow-cooked method transforms the pork belly into melt-in-your-mouth tenderness with a glossy glaze.

Step 1: Sear the Pork Belly for Depth of Flavor

Pat the 2 lb Pork Belly cubes dry with paper towels to ensure a good sear. Heat a large skillet over medium-high heat and add the pork belly in batches, being careful not to overcrowd the pan. Sear each piece for 2-3 minutes per side until the skin is golden brown and crispy.

This step builds a flavor foundation that will infuse the entire dish during the slow cooking process. The rendered fat will also add richness to the final glaze. Transfer the seared pork belly to the crock pot once browned.

Step 2: Create the Aromatic Base

In the same skillet, reduce the heat to medium and add the 1 tbsp Sesame Oil. Sauté the minced 4 cloves Garlic Cloves and grated 1 whole Fresh Ginger for 30-60 seconds until fragrant but not browned. This prevents bitterness while releasing their essential oils.

Pour in the 0.5 cup Soy Sauce, 0.33 cup Hoisin Sauce, 0.25 cup Honey, 2 tbsp Rice Vinegar, and 0.5 tsp Red Pepper Flakes. Stir to combine and let the mixture simmer for 2 minutes to meld the flavors. The vinegar’s acidity will balance the sweetness of the honey and hoisin.

Step 3: Slow Cook to Perfection

Transfer the aromatic sauce to the crock pot, pouring it over the seared pork belly. Add the 0.5 cup Chicken Stock to the crock pot, ensuring the liquid covers about half of the pork belly cubes. Cover and cook on low heat for 6-7 hours or on high heat for 3-4 hours.

The pork belly is done when it is fork-tender and easily pulls apart with minimal resistance. The fat should be fully rendered, and the meat should have absorbed the rich flavors of the sauce. Avoid lifting the lid during cooking to retain heat and moisture.

Step 4: Thicken the Glaze and Finish

Carefully remove the pork belly from the crock pot and set it aside. Pour the cooking liquid into a saucepan and bring it to a simmer over medium heat. In a small bowl, mix the 1 tbsp Cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the simmering liquid and cook for 2-3 minutes until the glaze thickens to a syrupy consistency.

Return the pork belly to the crock pot and pour the thickened glaze over the top. Gently toss to coat the pork belly evenly, ensuring each piece is glossy and well-covered. The glaze should cling to the pork belly, enhancing its visual appeal and flavor.

Step 5: Garnish and Serve

Thinly slice the 4 whole Green Onions and sprinkle them over the pork belly. Toast the 1 tbsp Sesame Seeds in a dry skillet over medium heat for 1-2 minutes until they are golden brown and fragrant, then sprinkle them over the dish as well.

Serve the pork belly hot, with extra glaze spooned over the top. The combination of tender meat, rich glaze, and aromatic garnishes creates a dish that is as visually stunning as it is delicious. Each bite should deliver a balance of sweet, savory, and umami flavors.

Wine and Beer Pairings for This Recipe

Bold Reds

A full-bodied Shiraz or Malbec stands up to the rich pork belly beautifully. The dark fruit notes complement the sweet-savory glaze, while the tannins cut through the fat. I love a Penfolds Bin 28 Kalimna Shiraz for this pairing. 🍷

Crisp Whites

Surprisingly, an off-dry Riesling works wonders here. Its acidity and touch of sweetness mirror the glaze’s complexity. Try Dr. Loosen Blue Slate Riesling for a perfect balance of fruit and minerality.

Asian Beers

For beer lovers, a crisp Sapporo or Asahi Super Dry cleanses the palate between bites. The light body and subtle bitterness contrast the dish’s richness without overpowering it. 🍺

Dark Ales

A Belgian Dubbel like Westmalle offers caramel notes that echo the honey in the glaze. The malty sweetness and spice create an interesting counterpoint to the pork’s umami depth.

Sparkling Options

For something different, try a dry Prosecco. The bubbles lift the dish’s weight, while the apple and pear notes complement the Asian flavors. La Marca Prosecco is my go-to choice.

Non-Alcoholic

A chilled hibiscus tea with 1 tsp honey offers floral notes that work beautifully. The tartness cuts through the fat while the sweetness mirrors the glaze. 💫

Frequently Asked Questions