Go Back
Slow Cooker Pork Belly with Onion Gravy

Slow Cooker Pork Belly with Onion Gravy

Slow Cooker Pork Belly with Onion Gravy Tender pork belly slow-cooked over onions, finished under the broiler, and served with a rich onion gravy.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course: Main Course
Cuisine: British
Notes

Notes

Pork and Seasoning
  • 2 lb boneless, skinless pork belly, cut into 1½ to 2-inch strips
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp dried thyme
Base and Gravy
  • 2 yellow onions, sliced
  • 4 garlic cloves, minced
  • 1 cup low-sodium chicken or pork stock
  • 1 tbsp Worcestershire sauce
  • 2 tbsp cornstarch
  • 2 tbsp cold water
Instructions
  1. Pat pork dry and season on all sides with salt, pepper, paprika, garlic powder, onion powder, and thyme.
  2. Spread onions in the slow cooker, scatter garlic over them. Pour stock and Worcestershire sauce around the onions.
  3. Arrange pork in a single layer on top. Cover and cook on low 6 to 7 hours, or high about 4 hours, until fork-tender.
  4. Transfer pork to a foil-lined baking sheet. Rest 5 to 10 minutes, then blot dry with paper towels.
  5. Broil in 1 to 2 minute bursts until browned and lightly crisped, 3 to 8 minutes total.
  6. Let cooking juices settle, skim off the fat. Simmer remaining onions and juices in a saucepan.
  7. Whisk cornstarch and cold water into a slurry, add gradually to the simmering gravy until thickened. Serve alongside the pork.
Notes: Keep pork above the liquid level in the slow cooker. Refrigerate leftovers within 2 hours and use within 3 to 4 days, or freeze cooked pork for up to 3 months.
 Nutrition info: Calories: ~720 kcal | Protein: ~18g | Carbohydrates: ~14g | Fat: ~67g | Saturated Fat: ~24g | Fiber: ~2g | Sugar: ~5g | Sodium: ~850mg | Cholesterol: ~90mg per serving.