Slow cooker pork belly with barbecue sauce can be cooked ahead of time. Slice and spread in a shallow bowl, cover with rice, steam, invert and serve.
If you’re one of those cooks who prefer to spread the holiday cooking over several days rather than do everything all at once, this recipe is just perfect. The pork can be cooked days ahead and kept in the fridge submerged in its own cooking liquid. Reheating and plating are done at the same time and, by the time the pork is steaming hot, all you need to do is invert it on a serving plate.
How is that possible?
The cooking procedure goes like this:
You take a slab of pork belly, drop it in the slow cooker and pour barbecue sauce over it.
You let it cool after cooking then transfer the pork and the cooking liquid to a resealable bag.
On the day you intend to serve the pork, you remove it from the fridge and allow it to warm to room temperature to let the sauce thin out a bit. You separate the meat from the sauce, you reserve the sauce and slice the meat thinly.
You take a piece of non-stick paper and line a large shallow bowl with it. The thinly sliced pork are arranged in the bowl, the sauce is poured over the meat and everything is covered with cooked rice.
A piece of foil is used to cover the bowl before it goes into the steamer. After 20 minutes or so in the steamer, meat, sauce and rice are hot and the flavors have melded together.
Carefully peel off the foil, take a serving plate, position it upside down and cover the bowl with it.
Invert the contents of the bowl into the plate, remove the bowl and voila! Snipped scallions are all you need for decoration. If you have more sauce left, you can heat it and drizzle over the meat.
Isn’t that a lovely dish for the holiday dinner table? So easy to make too!
Slow Cooker Pork Belly With Barbecue Sauce
- Rinse the pork belly and pat dry with a kitchen towel.
- Line the bottom of the slow cooker with non-stick paper.
- Lay the pork belly in the lined slow cooker.
- Pour the sauce over the meat.
- Set the cooker to LOW and cook the pork belly for four to four and a half hours.
- Remove the inner container of the cooker (the ceramic pot) from the outer casing and let the pork cool to room temperature.
- Carefully transfer the pork to a resealable bag (or any container with a tight lid) and pour in the sauce. Seal and keep in the fridge until needed. It should remain good for a week.
- Take the pork out of the fridge and allow to warm to room temperature.
- Take the pork belly out of the bag; reserve the sauce.
- Slice the pork belly thinly.
- Take two large shallow bowls and cover the bottom with non-stick paper.
- Arrange the pork belly slices in the bowls and pour the sauce over the meat.
- Cover the pork slices and sauce with cooked rice.
- Cover the bowls with foil.
- Steam the pork, sauce and rice for 20 to 30 minutes.
- Remove the bowls from the steamer, peel off the foil covers and invert into serving plates.
- Sprinkle with scallions and serve immediately.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.