Slow cooker Chinese spiced pork belly with plums is packed with flavour but so easy to make. Using your slow cooker, you can create this luxurious dish with little effort. The spice from the cinnamon and sweetness of the plums work wonders with the tender, succulent piece of pork belly.
- 1.2kg pork belly, cut into thick slices
- 2 cinnamon sticks
- 3 star anise
- 1 tsp Chinese five spice
- 6 plums, halved
- 150ml red wine
- juice 2 oranges
- 1 chicken stock pot (we used Knorr)
- 150g Chinese greens, such as pak choi or tat soi
Put the pork into a slow cooker with cinnamon, star anise, five spice, plums, wine, orange juice and stock pot.
Cook on low for 6 hrs/high for 3 hrs. Alternatively, put the ingredients into a casserole with a scrunched up piece of wet greaseproof paper inside the lid and cook in the oven on its lowest setting for 4-6 hrs.
Skim off the fat, add the Chinese greens so the stalks are immersed and allow to steam for 2-3 mins. Serve with rice or boiled potatoes.
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If you have any leftovers, store in an airtight container in the fridge and use within a few days.