Slow cooker pork belly in apricot sauce

• 10m prep
 
• 4h cook
 
• 8 servings

 

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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

• 12Ingredients
• 
  
• 
  

• 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
• • 3Method Steps
  • Recipe Notes
    & Tips

  • 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.
  • • Recipe Notes
      & Tips

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

    Ask your butcher to score the pork rind for you.