Ingredients:
2 pounds (about 1 kg) of pork belly, skin-on
2 tablespoons olive oil
1 large onion, finely chopped
4 cloves garlic, minced
1-inch piece of fresh ginger, minced
1/2 cup soy sauce
1/4 cup honey or brown sugar
1/4 cup rice vinegar
2 tablespoons hoisin sauce
2 star anise pods
1 cinnamon stick
2 bay leaves
Salt and freshly ground black pepper to taste
1/4 cup water
Chopped green onions and sesame seeds for garnish (optional)
Instructions:
Prepare the Pork Belly:
Start by scoring the skin of the pork belly with a sharp knife. Make shallow diagonal cuts about 1 inch apart. This will help the skin crisp up during the final cooking stage.
Season the pork belly generously with salt and pepper on all sides.
Sear the Pork Belly:
In a large skillet or frying pan, heat the olive oil over medium-high heat.
Place the pork belly, skin side down, in the hot oil. Sear it until the skin is crispy and golden brown, which should take about 5-7 minutes. Turn it to sear all sides briefly. This step adds flavor and texture to the pork.
Prepare the Slow Cooker:
Transfer the seared pork belly to a slow cooker.
Prepare the Braising Liquid:
In the same skillet used for searing the pork, add the chopped onion, minced garlic, and ginger. Sauté for about 2-3 minutes until they start to soften and become fragrant.
Add the soy sauce, honey or brown sugar, rice vinegar, hoisin sauce, star anise pods, cinnamon stick, and bay leaves to the skillet. Stir well to combine.
Pour this mixture over the pork belly in the slow cooker.
Slow Cook:
Add 1/4 cup of water to the slow cooker to ensure there's enough liquid for the pork to braise properly.
Cover the slow cooker and set it to cook on low heat for 6-8 hours. The pork should become tender and succulent during this time.
Crisp the Skin (Optional):
When the slow cooking is complete, carefully remove the pork belly from the slow cooker and place it on a baking sheet, skin side up.
Preheat your oven's broiler to high.
Place the pork unde
