Slow Braised Pork Belly

A favourite of mine that I can bulk make is Slow Braised Pork Belly.  It’s really easy to prepare and then just pop in the slow cooker for a few hours while you get on with your day.  As with all slow cooker meals I always prepare extra so I can freeze further meals for another day.


  • 2 large white onions, peeled, halved and sliced
  • 1.5kg pork belly, with rind removed but the fat left on
  • sea salt and freshly ground black pepper
  • 1 quantity olive oil mash
  • 1 litre good-quality dry cider (do not use sweet cider)
  • 150ml runny honey
  • 1 beef stock cube
  • 1 tablespoon of apple sauce

This recipe feeds 4.  I cooked double quantities to enable some to be frozen for another meal.


  • Season the pork.


  • Dry-fry the pork on both sides until golden brown, ensuring that all sides of the meat are sealed. Remove from the pan and set aside to rest for 3–5 minutes. (Most of the fat should have been released during this stage.)
  • Dry fry the onions until caramelised.
  • DSC_0016In the frying pan combine all the ingredients for the braising liquor and bring to the boil.
  • Add honey and apple sauce.
  • DSC_0021Place meat, onions and liquid in slow cooker and cook for 4 hours.

Serve this with caramelised onion mashed potato.

Can be frozen for up to 4 weeks in individual or family sized portions.

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