Slow Cooker Pork Belly with Tomatoes and Peppers
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 8hrs 30mins
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- Serves
- 4
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- Calories
- 1072
Pork belly is slowly braised in a rich tomato sauce packed with a combination of vegetables that's inspired by classic ratatouille. It comes out of the slow cooker rich and juicy, almost falling apart. Serve with mashed potatoes or a crusty loaf of bread.
recipe updated Jun 12, 2020
Ingredients
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- Onion
- 1
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- Red bell pepper
- 1
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- Yellow bell pepper
- 1
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- Zucchini
- 2
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- Garlic clove
- 2
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- Water
- 1 tablespoon
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- Fresh rosemary
- 3 sprigs
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- Pork belly
- 1.75 kg
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- Olive oil
- 1 tablespoon
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- Canned chopped tomatoes
- 370 g
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- Red wine
- 160 ml
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- Cornflour
- 1 tablespoon
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- Salt & pepper
- as needed
Tools
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Wooden spoon
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Stove
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Skillet pan
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Large cast iron skillet
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Small bowl
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Slow cooker bowl
Step preview
- Add olive oil to a clean large cast iron skillet
- Heat
- Add onion to the large cast iron skillet
- Fry until softened - 5 min
- Add red bell pepper, yellow bell pepper, zucchini and garlic clove to the sauce
- Fry - 2 min
- Add canned chopped tomatoes and red wine to the sauce
- Mix
- Add cornflour and water to a clean small bowl
- Mix with tablespoon until combined
- Transfer mixture to sauce
- Add fresh rosemary to the sauce
- Season with salt & pepper
- Cook until just boiling and turn off heat
- Transfer half of sauce to slow cooker bowl
- Add pork belly to the slow cooker bowl
- Transfer the rest of sauce to slow cooker bowl and cover
- Cook until softened - 8 hr, high heat
- Cut into quarters
- Serve