Slow cooker pork belly in apricot sauce

Recipe may contain shellfish, soy and sesame. 

Let your slow cooker to all the work for you with this super tender pork belly.

    12 Ingredients

   

    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

 3 Method Steps

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. 

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

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

Ask your butcher to score the pork rind for you.

You can read Full Here : https://www.taste.com.au/recipes/slow-cooker-pork-belly-apricot-sauce-recipe/

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