Instructions
Step 1 Season the pork belly chunks with salt, pepper, garlic powder, paprika, and onion powder.
/n Step 2 Heat olive oil in a skillet over medium-high heat and sear the pork belly on all sides until browned.
/n Step 3 Transfer the pork belly to the slow cooker.
/n Step 4 In a bowl, mix soy sauce, brown sugar, honey, minced garlic, rice vinegar, sesame oil, and red pepper flakes.
/n Step 5 Pour the sauce over the pork belly pieces.
/n Step 6 Cover and cook on low for 6–7 hours or until the pork is tender.
/n Step 7 For a crispy finish, transfer the pork belly to a baking sheet and broil for 3–5 minutes until caramelized.
/n Step 8 Spoon extra sauce over the top and garnish with parsley before serving.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven or air fryer to help restore crispiness.
Microwave reheating is possible but may soften the texture.
Freeze for up to 2 months and thaw overnight before reheating.
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