Slow Cooked Pork Belly Slices

Start by rinsing the meat. Pat it dry with paper towels and score the skin in a crisscross pattern using a sharp knife. This will help the fat render and crisp up during cooking.

In a large skillet, heat the vegetable oil over medium-high heat. Add the pork belly, skin side down and cook until the skin is brown and crispy, about 5 minutes. Flip the pork belly and cook for an additional 2 minutes. Remove from heat and set aside.

In a small bowl, combine minced garlic, grated ginger, soy sauce, hoisin sauce, honey, rice vinegar, brown sugar, Chinese five spice powder, salt, and a generous amount of freshly ground black pepper.

Place the belly in a slow cooker and pour the created spice marinade over it. Make sure the pork belly is fully covered. Cover slow-cooker and set to low heat.

Let the pork belly cook for 8-10 hours, until it is tender and easily pulls apart. Slow cooking allows the flavors to meld together and creates a melt-in-your-mouth texture.

Once cooked, carefully remove the pork belly from the slow-cooker and transfer it to a cutting board. Let it rest for a few minutes before slicing.

Cut the pork belly into thick slices and arrange them on a serving platter. Serve hot, garnished with sliced green onions.