Melt-in-Your-Mouth Slow Cooker White Wine Braised Pork Belly
This Slow Cooker White Wine Braised Pork Belly transforms humble ingredients into a comforting, gourmet meal.
Equipment
- Slow Cooker
- skillet
- stockpot
Ingredients
For the Pork
- 2 pounds Pork Belly Choose skin-on for added texture.
- 4 pieces Green Onions Slice into 2-inch pieces.
- 1 inch Ginger Sliced.
For the Cooking Liquid
- 2 tablespoons Oil Neutral cooking oil.
- 2 tablespoons Rock Sugar Can substitute with brown sugar.
- 1 cup White Wine Use a dry white like Sauvignon Blanc.
- 1.5 tablespoons Light Soy Sauce
- 0.5 tablespoons Dark Soy Sauce Can reduce if unavailable.
- 1 tablespoon Five Spice Powder Adjust to taste.
- 2 cups Water
Optional Add-Ins
- 8 pieces Quail Eggs Boiled.
- 1 cup Tofu Knots
- 1 cup Frozen Tofu
Instructions
How to Make Slow Cooker White Wine Braised Pork Belly
- In a small stockpot, bring water to a boil. Add the pork belly, green onions, and sliced ginger. Blanch for about 2-3 minutes, then drain and set aside.
- In a bowl, mix together the oil, rock sugar, white wine, light soy sauce, dark soy sauce, five spice powder, and water. Stir until the sugar is mostly dissolved.
- In a heated skillet over medium heat, add a splash of oil. Carefully add the blanched pork belly and sear until lightly golden on all sides, about 5 minutes.
- Place the seared pork belly in the slow cooker. Pour the prepared cooking liquid over the pork, ensuring it’s well covered.
- If using, add boiled quail eggs, tofu knots, or frozen tofu. Gently stir to incorporate.
- Cover the slow cooker and set it to low heat for 6-8 hours. The pork should be incredibly tender and the sauce flavorful.
- Once finished, taste the sauce and adjust seasoning if necessary. Optional: Serve garnished with fresh green onions.
Notes
Leftovers can be stored for up to three days in the fridge or frozen for later meals.