Slow cooked sweet garlic pork belly

    7 hours 10 min

    I came across this by accident as I used what was in my kitchen cupboards. It was so tasty and everyone thought it was fab. Hope you all enjoy and my advice is to experiment with flavours you know will work.


    County Down, Northern Ireland, UK
    29 people made this

    Serves: 4 

    • 8 pork belly slices
    • 110g tomato ketchup
    • 120ml light soya sauce
    • 3 tablespoons honey
    • 3 to 4 garlic cloves, finely sliced
    • 1 teaspoon dried coriander
    • 1 teaspoon dried basil
    • 2 to 3 spring onions, chopped
    • 2 to 3 medium tomatoes, chopped
    • 1 chilli, seeded and finely chopped
    • 1 handful mushrooms, sliced
    • 1 tablespoon cornflour
    • 3 tablespoons water

    Prep:10min  ›  Cook:7hr  ›  Ready in:7hr10min 

    1. Preheat the slow cooker to Low setting.
    2. Place the pork belly in the base of the cooker. In a bowl, combine the ketchup, soya sauce and honey and mix well. Pour over the pork belly then add the remaining ingredients (except the cornflour and water) and give a good stir. Cook on Low for 5 to 7 hours or until the pork belly is tender.
    3. About 20 minutes prior to serving, pour or ladle the sauce out of the slow cooker and transfer to a saucepan over a high heat. Combine the cornflour and water and pour into the saucepan. Whisk until the sauce has thickened then return the sauce to the slow cooker. Give a good stir to coat the pork belly then serve.

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