When I need a dinner that feels a little nostalgic but takes almost no hands-on effort, this 4-Ingredient Slow Cooker Vintage Dog Days Pork Belly is exactly the kind of recipe I reach for. It has that old-school sweet-and-savory comfort food vibe that works especially well on busy weeknights, and using raw pork belly slices in the slow cooker lets the meat turn rich and tender with hardly any fuss.
Serve this pork belly over fluffy white rice, buttered egg noodles, or creamy mashed potatoes to soak up the sauce. I also like adding something crisp on the side, like steamed green beans, a simple cucumber salad, or coleslaw, to balance the richness of the pork belly and round out the meal.
4-Ingredient Slow Cooker Vintage Dog Days Pork Belly
Servings: 4 to 6
Ingredients
2 pounds raw pork belly slices
1 cup barbecue sauce
1/2 cup grape jelly
2 tablespoons soy sauce
Directions
1. Lightly coat the inside of your slow cooker with nonstick spray if desired, then arrange the raw pork belly slices in an even layer across the bottom.
2. In a small bowl, stir together the barbecue sauce, grape jelly, and soy sauce until smooth and well combined.
3. Pour the sauce over the pork belly slices, making sure the pieces are evenly coated. Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours, until the pork is very tender.
4. Gently stir once near the end if you like, then serve the pork belly hot with plenty of sauce spooned over the top.
Variations & Tips
Make it less sweet: If you prefer a more savory flavor, reduce the grape jelly slightly and add an extra splash of soy sauce. This keeps the vintage-style flavor profile but tones down the sweetness.
Add a little heat: Stir in a pinch of red pepper flakes or a small spoonful of chili garlic sauce if your family likes a sweet-and-spicy combo. It is an easy way to give the rich pork belly a little contrast.
Broil for extra color: For a stickier, caramelized finish, transfer the cooked pork belly slices to a foil-lined sheet pan and broil for 2 to 3 minutes before serving. Watch closely so the sauce does not burn.
Meal prep tip: This recipe reheats well, so you can make it ahead and portion it with rice and vegetables for easy lunches during a busy week. The sauce thickens a bit as it cools, which makes leftovers especially good.