Slow cooker honey-soy pork belly with Asian greens

Served with Asian greens, this slow cooker honey-soy pork belly will be a surefire hit at every dinner table.

4 with leftovers


6h 5m


  • 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 or quills
  • 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



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.


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.


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.


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

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.