Slow Cooker Bourbon Pork Belly

Name: Slow Cooker Bourbon Pork Belly
Prep time: 15 min
Cook time: 8 h 5 min
Total time: 8 h 20 min
Yield: 4 serving(s)
Ingredients: 2 tbsp. oyster sauce; 1 tbsp. light soy sauce; 2 tsp. dark brown soft sugar; 1 tsp. Chinese five spice; 200 mL bourbon whisky; 600 g boneless pork belly; 1 tbsp. cornflour; 1 tbsp. caster sugar; 2 tbsp. white wine vinegar; 1 large cucumber; Small handful dill, roughly chopped

Let the slow cooker do the hard work with this rich and flavoursome pork belly dish. Grilling at the end is optional, if you don’t want a crispy top then skip step 4 and simply remove the skin before serving in slices.

By The GH Kitchen TeamPublished: 21 May 2021

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Pork belly is slowly cooked in a spiced bourbon sauce and then grilled for a crispy skin at the end!

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Yields:

4 serving(s)

Prep Time:

15 mins

Cook Time:

8 hrs 5 mins

Total Time:

8 hrs 20 mins

Cal/Serv:

547

Ingredients

2 Tbsp. oyster sauce
1 Tbsp. light soy sauce
2 tsp. dark brown soft sugar
1 tsp. Chinese five spice
200 ml bourbon whisky
600 g boneless pork belly
1 Tbsp. cornflour

For the pickled cucumber

1 Tbsp. caster sugar
2 Tbsp. white wine vinegar
1 large cucumber
Small handful dill, roughly chopped

Directions

1. Step 1In a small jug, mix together the oyster sauce, soy sauce, sugar, five spice and bourbon until the sugar has dissolved.
2. Step 2Put the pork belly into the bowl of the slow cooker and pour over the whisky mixture. Cover and cook on low for 8hr, until very tender.
3. Step 3Towards the end of cooking, make the pickled cucumber. In a medium bowl mix the caster sugar, vinegar and 1tsp fine salt until the sugar and salt have dissolved. Use a y-shaped peeler to slice the cucumber into long ribbons, discarding the seedy core. Add the ribbons to the bowl, mix gently, and set aside to pickle lightly for up to 30min.
4. Step 4Preheat grill to high. Transfer pork from the slow cooker to a baking tray. Gently scrape off any sauce on the skin and pat skin dry with kitchen roll. Sprinkle with salt and grill briefly until blistering and browned (keeping an eye on it to watch it doesn’t catch).
5. Step 5Meanwhile, strain the sauce into a small pan. Remove 1tbsp sauce to a small bowl and mix with the cornflour until smooth. Whisk cornflour mixture back into the pan and bubble for 30sec, stirring constantly, or until thickened.
6. Step 6Drain the cucumber and stir through the dill. Serve the pork in slices with the sauce and pickled cucumber, with sticky rice and greens if you like.

Per serving:

Calories: 547
Protein: 30g
Total fat: 31g
Saturates: 11g
Carbs: 9g
Total sugars: 5g
Fibre: 1g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time

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