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several thick skinless pork belly cubes on an ordinary plate with distinct pale fat and brown meat layers, browned edges and a thin dark five-spice soy glaze, with no crackling skin, sesame seeds, scallions or garnish
Rachel Kim

Crockpot Pork Belly

Skinless pork belly keeps its meat and fat layers visible after a five-spice braise, with the broiler browning the edges at the end. Skim the cooking liquid thoroughly before reducing it so the glaze carries flavor rather than rendered fat. Cut substantial cubes before cooking and lift them gently after they soften. Expect tender layered meat with browned edges, not the hard crackling of a skin-on roast.
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Prep Time 20 minutes
Cook Time 7 hours 35 minutes
Total Time 7 hours 55 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 lbs skinless pork belly cut into 1 1/2-inch cubes
  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup dry sherry
  • 1/2 cup water
  • 2 tbsp packed brown sugar
  • 1 tbsp rice vinegar
  • 1 tbsp finely grated fresh ginger
  • 3 garlic cloves smashed
  • 1/2 tsp Chinese five-spice powder

Method
 

  1. Put pork belly cubes in a 4- to 5-quart slow cooker. Whisk soy sauce, sherry, water, brown sugar, vinegar, ginger, garlic and five-spice and pour around the meat.
  2. Cover and cook on low for 6 to 7 hours until the meat layers yield easily to a fork and the pork is at least 145°F, generally nearer 190°F when fully tender. Lift cubes gently with a slotted spoon.
  3. Arrange pork on a rack over a foil-lined broiler-safe pan. Pour cooking liquid into a saucepan, remove the garlic and skim off the generous rendered-fat layer.
  4. Simmer the skimmed liquid for 8 to 12 minutes until reduced to about 1/2 cup. Brush a thin layer over the pork and broil 6 inches from the heat for 3 to 5 minutes, turning carefully once, until the edges brown.
  5. Rest for at least 3 minutes and serve the intact layered cubes with a small amount of remaining glaze.