Slow cooker pork belly in apricot sauce

  • 10m prep
    •  
  • 4h cook
    •  
  • 8 servings
 
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Slow cooker pork belly in apricot sauce
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Let your slow cooker to all the work for you with this super tender pork belly.

A
Amira Georgy & Kim Coverdale
  • 1/2 cup apricot nectar
  • 1/2 cup tomato sauce
  • 1 tbsp Worcestershire sauce
  • 2 tbsp sherry vinegar
  • 1/4 cup dark brown sugar
  • 2 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp cracked black pepper
  • 1 tsp salt
  • 1.4kg piece boneless pork belly
  • Steamed lemon green beans, to serve
  • Steamed halved asparagus, to serve
  • Select all ingredients
    • Step 1
      Combine nectar, sauces, vinegar, sugar, onion powder, oregano, pepper and salt in a bowl.
    • Step 2
      Score pork rind in a diamond pattern (see note). Place half the sauce mixture in the bowl of a slow cooker. Add pork, rind-side down. Pour over remaining sauce. Cover. Cook on high for 3 hours (or low for 6 hours). Turn pork. Cook on high for a further 1 hour (or low for 2 hours) or until pork is tender.
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      How to prepare pork belly
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    • Step 3
      Carefully transfer pork to a serving platter. Drizzle with some of the pan juices. Serve with steamed lemon green beans and asparagus.

    • You'll need a 5.5 Litre slow cooker for this recipe.

      Ask your butcher to score the pork rind for you.