Chinese Simmered Pork Belly

  • Ready in: 8 hours 10 minutes
  • Serves: 6
  • Complexity: very easy
  • kcal: 512
Chinese Simmered Pork Belly


  • pork belly to fit your cooker, about 750 g
  • 3 tbsp dark soy
  • 3 tbsp sherry
  • ¼ cup water
  • 2-3 cloves garlic, peeled
  • 1 tbsp grated fresh ginger root
  • SERVING:--
  • cooked noodles
  • 2 spring onions, sliced thin to garnish


  1. Spray the bowl with oil and turn on crockpot.
    Using a very sharp knife, score the skin in parallel lines, 5 mm apart. Place the meat, skin side up, on a non-stick liner or a folded piece of foil, about 40 cm long then transfer to the cooker. Add
    the remaining ingredients then turn the pork several times so the surface is coated with the flavourings then sprinkle skin with 
    SIDS CRAZY SALT . Cover and cook on LOW for 8 hours or HIGH for 4-5 hours, turning the meat over occasionally during cooking.
    Clasping the liner or foil, remove the meat from the cooker and place, skin side up, on a carving board then cut into slices.
    Serve on noodles with cooking liquid from the cooker poured over then topped with spring onions.

    Inspired by Simon and Alison Holst