Served with Asian greens, this slow cooker honey-soy pork belly will be a surefire hit at every dinner table.
Serves44, with leftovers
Cook time6 hr 5 mins6 hour 5 minutes
Prep time10 mins10 minutes
with leftovers
Delicious honey-soy pork belly with Asian greens. To start, place the pork on a clean work surface and pat dry with paper towel. Score the rind. Next, heat the peanut oil in a large frying pan over high heat. Add the pork, skin-side down, and cook for five minutes or until the skin cracks slightly. Remove the pan from the heat. Place the onion, five spice, ginger, garlic, cinnamon and star anise in a slow cooker. Place the pork over the onion mixture.
Next, pour the soy sauce, Chinese rice wine, honey and hoisin sauce into a jug and stir to combine. Pour evenly over the pork. Cover and cook for six hours on low, basting occasionally with the juices, or until the pork is very tender and the sauce thickens slightly.
Meanwhile, heat the sesame oil in a wok or frying pan over high heat. Add the pak choy and choy sum and cook, tossing occasionally, for two to three minutes or until the pak choy wilts. Place in a bowl. Transfer the pork to a board and thickly slice. Serve the pork with the vegetables, then drizzle with juices from the slow cooker.
Season with pepper and finish with a scattering of black sesame seeds and chilli. Cooked to perfection in the slow cooker, this tender pork belly is easy and impressive.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Pat pork dry with paper towel. Use a small sharp knife to score the rind. Heat the peanut oil in a large frying pan over high heat. Add the pork, skin-side down, and cook for 5 mins or until skin crackles slightly. Remove from heat.
Step 2
Combine the onion, five spice, ginger, garlic, cinnamon and star anise in a slow cooker. Top with the pork. Combine the soy sauce, Chinese rice wine, honey and hoisin sauce in a jug. Pour evenly over the pork. Cover and cook, basting pork occasionally with juices from the slow cooker, for 6 hours on low or until pork is very tender and sauce thickens slightly.
Step 3
Meanwhile, heat the sesame oil in a frying pan over high heat. Cook choy sum and pak choy, tossing occasionally, for 2-3 mins or until pak choy just wilts.
Step 4
Transfer the pork, choy sum and pak choy to a large serving platter. Slice the pork and drizzle with juices from the slow cooker. Season with pepper.
Serve with toasted black sesame seeds and thinly sliced red birdseye chilli
Slow cooker honey-soy pork belly with Asian greens
Serves44, with leftovers
Cook time6 hr 5 mins6 hour 5 minutes
Prep time10 mins10 minutes
with leftovers
Ingredients
1.5kg Coles Australian Pork Belly Roast Boneless
1 tsp peanut oil
1 red onion, cut into wedges
1/2 tsp Chinese five spice
5cm-piece ginger, peeled, cut into matchsticks
1 garlic clove, thinly sliced
2 cinnamon sticks
2 whole star anise
1/3 cup (80ml) light soy sauce
1/4 cup (60ml) Chinese rice wine
2 tbs honey
1 tbs hoisin sauce
2 tsp sesame oil
1 bunch choy sum, trimmed
2 bunches pak choy, halved lengthways
Description
Served with Asian greens, this slow cooker honey-soy pork belly will be a surefire hit at every dinner table.
Method
Step 1
Pat pork dry with paper towel. Use a small sharp knife to score the rind. Heat the peanut oil in a large frying pan over high heat. Add the pork, skin-side down, and cook for 5 mins or until skin crackles slightly. Remove from heat.
Step 2
Combine the onion, five spice, ginger, garlic, cinnamon and star anise in a slow cooker. Top with the pork. Combine the soy sauce, Chinese rice wine, honey and hoisin sauce in a jug. Pour evenly over the pork. Cover and cook, basting pork occasionally with juices from the slow cooker, for 6 hours on low or until pork is very tender and sauce thickens slightly.
Step 3
Meanwhile, heat the sesame oil in a frying pan over high heat. Cook choy sum and pak choy, tossing occasionally, for 2-3 mins or until pak choy just wilts.
Step 4
Transfer the pork, choy sum and pak choy to a large serving platter. Slice the pork and drizzle with juices from the slow cooker. Season with pepper.
Serve with toasted black sesame seeds and thinly sliced red birdseye chilli
%2FJun20_Colcannon-Potato-and-Ham-Soup-480x288.jpg&w=750&q=90)