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Slow Cooker Pork Belly with Honey Balsamic Glaze Recipe

Slow Cooker Pork Belly with Honey Balsamic Glaze

Tender pork belly cooks slowly with honey, balsamic vinegar, soy sauce, garlic, onion, and thyme before being finished under the broiler with a glossy, caramelized glaze. Browning is optional, but it adds excellent roasted flavor and color.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Pork
  • 2 lb (900 g) Boneless pork belly, skin removed
  • 1 tsp Kosher salt
  • ½ tsp Freshly ground black pepper
  • 1 tbsp Neutral oil, for browning
Aromatics
  • 1 small Small yellow onion, sliced
  • 4 cloves Garlic cloves, minced or lightly crushed
Honey Balsamic Sauce
  • ½ cup (120 ml) Balsamic vinegar
  • ⅓ cup (110–115 g) Honey
  • ¼ cup (60 ml) Low-sodium soy sauce
  • ½ cup (120 ml) Chicken stock or water
  • 1 tbsp Dijon mustard
  • 1 tsp Fresh thyme leaves
  • ½ tsp Red-pepper flakes, optional

Method
 

Step-by-Step
  1. Pat the pork belly dry, remove any attached skin, and cut it into large pieces about 1½–2 inches (4–5 cm) thick. Season all sides with the kosher salt and freshly ground black pepper.
  2. Heat the neutral oil in a skillet over medium-high heat. Brown the pork on several sides, working in batches if needed, for approximately 8–10 minutes total; this step is optional but adds deeper flavor.
  3. Place the sliced onion and garlic in the slow-cooker insert. Arrange the browned pork belly on top of the aromatics.
  4. Whisk the balsamic vinegar, honey, soy sauce, chicken stock or water, Dijon mustard, thyme, and optional red-pepper flakes in a bowl. Pour the mixture over the pork.
  5. Cover and cook until the pork is very tender, 6–8 hours on LOW or 3–4 hours on HIGH. Test the thickest pieces with a fork; they should be easy to pierce.
  6. Transfer the cooked pork to a foil-lined baking sheet. Strain the slow-cooker liquid into a saucepan, or keep the onion and garlic in the sauce for a rustic texture.
  7. Simmer the liquid over medium heat for about 10–15 minutes, stirring occasionally, until it reduces into a thicker, syrupy glaze. Watch the pan as the honey can catch if the heat is too high.
  8. Brush the reduced glaze over the pork belly. Broil or roast at 425°F (220°C) for 5–10 minutes, brushing with more glaze once or twice, until the edges are caramelized.
  9. Rest the pork for 5 minutes before serving. Spoon the remaining honey balsamic glaze over the pieces and garnish with a little fresh thyme if desired.

Notes

Browning is optional, but it creates a deeper roasted taste and better color. Use fork tenderness as the main doneness test because pork belly becomes tender through prolonged cooking. Refrigerate leftovers in a covered container and reheat gently with a spoonful of glaze.