My coworker brought this to our office potluck and everyone lost their minds. The most addictive slow cooker meal I have made this spring

This slow cooker 4-ingredient sticky Asian pork belly is the kind of dish that makes people stop mid-sentence and go back for seconds. My coworker brought a version of this to our office potluck, and I watched grown adults hover over the slow cooker with plates in hand, waiting for another slice. It’s rich, glossy, and just the right kind of sticky-sweet with a little savory backbone. Using only four pantry-friendly ingredients and a slow cooker, you get thick slices of melt-in-your-mouth pork belly with crisped edges and a dark mahogany glaze that tastes like it took all day (because it did, but the slow cooker does the work). This isn’t a traditional dish from any one country, but it’s inspired by the sweet-salty flavors you find in a lot of casual Asian-style home cooking and takeout, simplified for busy home cooks.

Serve this sticky pork belly over hot jasmine or basmati rice so the rich sauce can soak in, or spoon it into soft steamed buns or tortillas for easy handheld bites at a potluck. A simple side of steamed or roasted vegetables—like broccoli, green beans, or snap peas—helps balance the richness. For a bigger spread, add a crunchy slaw with cabbage and carrots dressed in rice vinegar, or a cucumber salad to keep things fresh. At home, I like to set the slow cooker right on the counter, keep it on warm, and let everyone slice their own pieces and drizzle extra sauce over rice, noodles, or even mashed potatoes.

Servings: 6

3 pounds pork belly, skin removed, cut into 1 1/2-inch thick slices

Trim any tough skin from the pork belly if it’s still attached, leaving the soft fat layers intact. Slice the pork belly into thick strips or chunks about 1 1/2 inches wide so they hold their shape during the long cooking time.

In a medium bowl or large measuring cup, whisk together the soy sauce, brown sugar, and hoisin sauce until the sugar is mostly dissolved and you have a smooth, dark sauce.

Place the pork belly pieces in the slow cooker in an even layer, with the fatty sides mostly facing up. It’s okay if they overlap a bit, but try not to pile them too high in one spot so they cook evenly.

Pour the sauce mixture evenly over the pork belly, lifting pieces gently with a spoon or tongs so the sauce can run underneath and around all the slices. The pork doesn’t need to be fully submerged; it will release more fat and juices as it cooks.

Cover the slow cooker with the lid and cook on LOW for 6 to 8 hours, or until the pork belly is very tender but still holds together when you lift a piece with tongs. The sauce will look thinner at first and then gradually become darker and richer as it cooks.

Once the pork is tender, carefully transfer the pieces to a plate or cutting board using tongs or a slotted spoon. They will be very soft, so handle them gently to keep the slices intact.

Pour the cooking liquid from the slow cooker into a heat-safe measuring cup or bowl. Let it sit for a few minutes so the fat rises to the top. Skim off and discard as much of the clear fat layer as you reasonably can with a spoon, leaving the darker sauce underneath.

Return the skimmed sauce to the slow cooker insert and turn the slow cooker to HIGH. Let the sauce cook uncovered for 15 to 25 minutes, stirring occasionally, until it thickens and becomes glossy and syrupy. It should coat the back of a spoon; if it still seems thin, give it another 5 to 10 minutes.

While the sauce is reducing, slice the pork belly into serving pieces if needed, keeping them about 1/2 to 3/4 inch thick so each piece has a good balance of meat and fat.

Once the sauce has thickened to a sticky glaze, gently nestle the pork belly slices back into the slow cooker, turning them so they’re coated on all sides. Let them sit on HIGH for another 10 to 15 minutes, uncovered, to soak up the sauce and develop caramelized, glossy edges.

For extra crispy edges (optional but wonderful for that “everyone lost their minds” effect), line a baking sheet with foil and lightly coat it with cooking spray. Lay the glazed pork belly slices on the sheet in a single layer and broil on the top rack of your oven for 2 to 4 minutes, watching closely, just until the edges sizzle and darken slightly. Return the slices to the slow cooker and spoon more sauce over the top.

Keep the slow cooker on WARM for serving. Spoon the dark, sticky sauce over the pork belly before serving, and offer extra sauce on the side for drizzling over rice or vegetables.

To make this more kid-friendly, you can reduce the soy sauce to 1/2 cup and increase the brown sugar slightly for a sweeter, less salty flavor, or slice the pork belly smaller so little hands can manage it more easily. If your family likes a bit of heat, stir 1 to 2 teaspoons of crushed red pepper flakes or a spoonful of chili-garlic sauce into the soy mixture before cooking. For a slightly lighter version, you can swap pork shoulder for part or all of the pork belly; it won’t be as rich, but it still gets wonderfully tender and soaks up the sticky sauce. If you need it gluten-free, use gluten-free soy sauce (or tamari) and double-check that your hoisin sauce is labeled gluten-free. For a thicker, almost candy-like glaze, you can transfer the skimmed cooking liquid to a small saucepan and simmer it on the stovetop instead of in the slow cooker, reducing it until very syrupy before pouring it back over the pork. Food safety tips: Always keep raw pork refrigerated until you’re ready to cook, and wash your hands, knives, and cutting boards thoroughly after handling it. Make sure your slow cooker is working properly and cook on LOW for at least 6 hours so the pork reaches a safe internal temperature of 145°F and then continues to tenderize. Do not leave cooked pork sitting at room temperature for more than 2 hours (or 1 hour if your kitchen is very warm); keep it on the WARM setting in the slow cooker or refrigerate leftovers promptly. Leftovers should be cooled quickly, stored in a covered container in the refrigerator, and eaten within 3 to 4 days, reheating until steaming hot before serving.