Toss these raw pork belly chunks in the slow cooker and 4 other secret ingredients to get a meal so delicious your family will be begging for more.

This 5-ingredient slow cooker pork belly is my kind of “tax day” cooking: you toss everything into the pot, walk away, and come back to something rich, tender, and deeply flavorful. Pork belly has roots in countless cuisines—from Chinese red-cooked pork to Italian porchetta—but here we strip things down to a practical, Midwestern weeknight version. The slow cooker does all the work, turning simple pantry staples into a glossy, savory-sweet sauce that clings to the pork. It’s the kind of low-effort, high-reward meal your family will ask for again and again.

Serve the pork belly spooned over steamed white rice or buttery mashed potatoes to soak up the sauce. A crisp, tangy side—like a simple vinegar-dressed slaw, lightly sautéed green beans, or roasted broccoli—balances the richness nicely. If you’d like to lean more casual, tuck the pork into soft slider buns with pickles and a little shredded cabbage. A light beer, sparkling water with citrus, or unsweetened iced tea all pair well with the sweet-savory profile.

Servings: 4

2 pounds raw pork belly, skin removed if present, cut into 1 1/2-inch chunks

Place the raw pork belly chunks in an even layer on the bottom of a 4- to 6-quart slow cooker, arranging them so most pieces touch the surface. This helps them cook evenly and matches the classic process shot: pork belly nestled right in the crock.

In a small bowl, whisk together the soy sauce, brown sugar, apple cider vinegar, and minced garlic until the sugar is mostly dissolved and the mixture looks smooth and glossy.

Pour the soy-garlic mixture evenly over the pork belly chunks, using a spatula to scrape out every bit of the sauce. Gently stir or turn the pieces once so they’re all lightly coated, but keep them in a relatively single layer at the bottom.

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the pork belly is very tender when pierced with a fork and some fat has rendered into the sauce.

Once tender, use a spoon to skim off excess fat from the surface of the cooking liquid, leaving enough behind to keep the sauce rich and silky. Taste the sauce and adjust with a splash more vinegar for brightness or a pinch of brown sugar for sweetness, if desired.

For a slightly thicker, more caramelized finish, transfer the pork belly chunks with some of the sauce to a baking dish and broil on high for 3 to 5 minutes, watching closely, until the edges start to crisp and the sauce bubbles. Return to the slow cooker or serve directly from the baking dish with the remaining sauce spooned over the top.

Serve the pork belly hot, drizzled generously with the slow-cooked sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days, reheating gently on the stovetop or in the microwave until steaming hot.

To lean into an East Asian profile, add 1 teaspoon ground ginger or a 1-inch piece of sliced fresh ginger to the sauce, and finish the cooked pork with sliced scallions and toasted sesame seeds. For a smoky, barbecue-inspired version, swap half of the soy sauce for your favorite barbecue sauce and add 1 teaspoon smoked paprika; this gives you a sticky, rib-like flavor with almost no extra work. If you prefer a bit of heat, stir 1 to 2 teaspoons of chili-garlic sauce or a pinch of red pepper flakes into the liquid before cooking. You can also cut the richness by serving with plenty of crunchy, acidic sides like pickled onions or a sharp slaw. For a slightly leaner dish, ask your butcher for a less fatty piece of pork belly or trim off some exterior fat before cubing. Food safety tips: Always start with fresh, cold pork belly and keep it refrigerated until you’re ready to cook. Use a dedicated cutting board and knife for raw pork, and wash them thoroughly with hot, soapy water before using for other ingredients. Make sure your slow cooker is set to LOW or HIGH as directed; do not use the “keep warm” setting to cook from raw. The pork should reach at least 145°F (63°C), though in practice it will go much higher during the long cook; the key is that it should be tender and steaming hot throughout. Cool leftovers promptly and refrigerate within 2 hours of cooking.