Description
Melt-in-your-mouth pork belly meets a sweet and tangy honey balsamic glaze in this flavorful dish. Perfect for busy weeknights or special gatherings, this easy recipe is guaranteed to impress!
Ingredients
Scale
- 2 lbs (900g) pork belly
- 1/4 cup honey
- 1/4 cup balsamic vinegar
- 4 cloves garlic, minced
- 1 tsp fresh rosemary (or thyme), chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika (optional)
Instructions
- Season the Pork Belly: Pat the pork belly dry with a paper towel. Rub it generously with salt, pepper, and smoked paprika (if using). Let it sit for 15–30 minutes to absorb the flavors.
- Prepare the Glaze: In a small saucepan, combine honey and balsamic vinegar. Simmer over medium heat, stirring frequently, until it thickens slightly into a syrupy glaze (about 3–5 minutes). Remove from heat and stir in minced garlic and rosemary.
- Set Up the Slow Cooker: Place the seasoned pork belly in the slow cooker, skin-side up. Pour the honey balsamic glaze evenly over the top, ensuring the meat is well-coated.
- Cook Low and Slow: Set the slow cooker to low and cook for 6–8 hours, or until the pork belly is tender and infused with the glaze’s flavors.
- Crisp the Skin (Optional): Transfer the pork belly to a baking tray. Broil it in the oven for 3–5 minutes to crisp the top, keeping a close eye to avoid burning.
- Serve and Enjoy: Slice the pork belly into thick pieces, drizzle with extra glaze from the slow cooker, and garnish with fresh herbs if desired. Serve with your favorite sides.
Notes
- Don’t Skip Crisping the Skin
If you want that irresistible crispy texture on top of the pork belly, broiling it for a few minutes is key. Keep an eye on it to avoid burning and achieve the perfect golden finish. - Adjust the Glaze to Your Taste
If you prefer a sweeter glaze, add more honey; for a tangier flavor, increase the balsamic vinegar. Always taste the glaze before adding it to the pork to ensure it suits your palate. - Low and Slow is Crucial
Cooking the pork belly on low heat for 6–8 hours allows the fat to render properly, making the meat tender and juicy. Avoid cooking on high heat to ensure the best texture and flavor.
- Prep Time: 20 min
- Cook Time: 6–8 hours