This 5-ingredient slow cooker pork belly dish is the kind of no-fuss comfort food that makes a busy weeknight feel special. You literally dump raw pork belly strips into the crock, add four pantry-friendly ingredients, and let the slow cooker work its magic. The sauce has that fun, vintage "firework" feel—sweet, tangy, and just a little smoky—like something your mom or grandma might have made for potlucks back in the day. It’s rich, sticky, and so good that my husband always goes back for seconds, and the kids love how tender the pork gets.
Serve these vintage firework pork strips over fluffy white rice or buttery mashed potatoes to soak up every drop of the sauce. A simple side of steamed green beans, roasted carrots, or a crunchy coleslaw balances the richness of the pork belly. If you’re feeding a crowd, add a pan of cornbread or dinner rolls so everyone can mop up the extra sauce. For a lighter option, pile the pork over a bed of shredded cabbage or mixed greens and drizzle with some of the cooking juices.
5-Ingredient Slow Cooker Vintage Firework Pork StripsServings: 4
Ingredients
2 pounds raw pork belly strips, cut into 3- to 4-inch pieces
1 cup barbecue sauce (smoky or hickory-style works well)
1/2 cup honey (or firmly packed light brown sugar)
1/4 cup soy sauce (low-sodium if preferred)
2 tablespoons apple cider vinegar
Directions
Lay the raw pork belly strips in an even layer on the bottom of your slow cooker. If your strips are very thick, you can cut them into slightly smaller pieces so they cook more evenly, but keep them in a single layer as much as possible.
In a medium bowl, whisk together the barbecue sauce, honey, soy sauce, and apple cider vinegar until smooth. This is your sweet-tangy "firework" sauce that will bubble and thicken as it cooks.
Pour the sauce evenly over the pork belly strips, making sure every piece is coated. Use a spoon or tongs to gently turn the strips once so both sides get some sauce on them.
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 and the fat has rendered, and the sauce is glossy and slightly thickened.
Once cooked, carefully remove the pork belly strips with tongs and place them on a serving platter. If you’d like a thicker, stickier sauce, switch the slow cooker to HIGH, uncover, and let the sauce simmer for 10 to 15 minutes, stirring occasionally, until it reduces to your liking.
Spoon the thickened sauce over the pork belly strips before serving. Taste and adjust with a splash more vinegar or a drizzle of honey if you want it tangier or sweeter. Serve hot with your favorite sides.
Variations & Tips
For picky eaters, choose a mild, sweet barbecue sauce and reduce the vinegar to 1 tablespoon so the flavor is more gentle and kid-friendly. If your family likes a little heat, stir 1 to 2 teaspoons of crushed red pepper flakes or a squirt of sriracha into the sauce before pouring it over the pork. You can also add 1 teaspoon of smoked paprika for extra smoky depth without adding more ingredients to the pot. To cut some richness, trim off any very thick, hard pieces of fat from the pork belly strips before cooking, or chill the cooked sauce briefly and skim off excess fat from the top before reheating and serving. For a slightly lighter version, you can substitute half of the pork belly with pork shoulder strips, which are leaner but still get very tender. If you need this to be gluten-free, use a certified gluten-free soy sauce and barbecue sauce. Food safety tips: Always start with fresh, refrigerated pork belly and keep it chilled until you’re ready to cook. Do not leave the pork or finished dish at room temperature for more than 2 hours. Make sure your slow cooker is set to the correct temperature (LOW or HIGH as directed) and avoid cooking on the “warm” setting from the start, as that may not bring the pork quickly enough into the safe temperature zone. Pork should reach an internal temperature of at least 145°F, though for this recipe it will typically go much higher as it braises. Refrigerate leftovers within 2 hours in shallow containers and use within 3 to 4 days, reheating until steaming hot before serving.
