How do I achieve crispy crackling with a slow cooker?

The key is a two-stage process: brown the pork skin-side down in a frying pan first to render the fat and begin crisping, then place it skin-side up (not submerged) in the slow cooker. After cooking, finish under a hot grill for 5–10 minutes to achieve that final crackle. Never submerge the skin in liquid, or it will become soggy

Can I cook this on Low or High, and which is better?

You can use either setting. Low for 8 hours produces slightly more tender, evenly cooked meat with less risk of drying out. High for 5 hours is faster but requires more careful monitoring. For best results, use Low if you have the time

What vegetables work best in this recipe?

Carrots, celery, and onions are classic aromatics that flavour the cooking liquid beautifully and can be served alongside the pork. Root vegetables like parsnips, swede, or turnips also work well. Avoid watery vegetables like courgettes, which can make the liquid bland

How do I know when the pork belly is cooked?

The meat should be very tender and pull apart easily with a fork. A meat thermometer inserted into the thickest part should read 75–80°C. If it's still firm, continue cooking for another 30 minutes to 1 hour

ULTIMATE PORK BELLY | Jamie Oliver

by Jamie Oliver

Pork

Published 5 May 2026Original video

This ultimate pork belly recipe is a showstopper dish designed to impress family and friends at any special gathering. With its prized crackling skin and tender, juicy meat, it's one of those signature recipes worth mastering and returning to again and again. The slow cooker adaptation ensures the meat becomes perfectly tender whilst maintaining the crackling exterior, making it ideal for entertaining without fussing over the cooker. This is comfort food at its finest—impressive enough for a feast, yet simple enough for a family treat

Video thumbnail: ULTIMATE PORK BELLY | Jamie Oliver

Watch: ULTIMATE PORK BELLY | Jamie Oliver

Original recipe video — click to play

Original video by Jamie Oliver52k likes on YouTube

20 mins

Prep time

8 hrs

Slow cook (Low)

5 hrs

Slow cook (High)

Serves

8 hrs 20 mins

Total (Low)

Slow cooker setting:Low 8 hours or High 5 hours

Original method: 45 minutes at 180°C

Ingredients

Servings:

Units:

Main

2 kg Pork belly joint, scored skin
Score the skin in a crosshatch pattern to help crackling develop
1 ½ tbsp Sea salt, flakes
For seasoning the skin
1 tsp Black pepper, freshly ground

Vegetables

3 medium Carrots, cut into chunks
2 medium Celery stalks, cut into chunks
2 medium Onions, quartered

Liquid

250 ml Chicken or vegetable stock
Reduced quantity for slow cooker to prevent watery meat

Seasonings

3 sprigs Fresh thyme sprigs
(optional)
Add in final 30 minutes or use for garnish
2 whole Bay leaves(optional)

Method

1
Pat the pork belly dry with kitchen paper. Score the skin in a crosshatch pattern, cutting about 5 mm deep through the fat but not into the meat. Rub generously with sea salt and freshly ground black pepper, working the seasoning into the scores.
~10 mins
Tip: Dry skin is essential for crackling; score the skin well for maximum crispness
2
Heat a large frying pan over a medium-high heat. Place the pork belly skin-side down in the pan and cook for 5–8 minutes until the skin is golden and beginning to crackle and the fat is rendered. This step develops flavour and starts the crackling process.
~8 mins
Tip: Do not skip this step; it's crucial for achieving crackling
3
Transfer the pork belly to a slow cooker. Arrange the carrots, celery, and onions around the meat. Add the bay leaves. Pour the stock around (not over) the meat to avoid wetting the skin.
~5 mins
Tip: Keep the skin above the liquid level to preserve crackling
4
Cover the slow cooker and cook on Low for 8 hours or on High for 5 hours until the pork is very tender and pulls apart easily with a fork.
~8 hrs
Tip: The meat should be meltingly tender; cooking time may vary depending on the size of your joint
5
Remove the pork from the slow cooker and place it skin-side up on a baking tray or grill pan. Preheat your grill to high or set your oven to 220°C (200°C fan). Grill or roast the pork for 5–10 minutes until the skin crackles and turns deep golden brown and crispy.
~8 mins
Tip: Watch closely to avoid burning; the skin should be crackly and golden
6
Strain the cooking liquid from the slow cooker through a fine sieve into a saucepan. Skim off excess fat and simmer gently to reduce and concentrate the flavour. Season with salt and pepper to taste.
~10 mins
Tip: This makes a delicious gravy to serve with the pork
7
Rest the pork on a warm plate for 5 minutes. Garnish with fresh thyme if desired. Serve with the vegetables from the slow cooker and the reduced gravy on the side.
~5 mins
Tip: Resting allows the juices to redistribute throughout the meat

Nutrition

Detailed nutritional information is coming soon.

Frequently Asked Questions

: The key is a two-stage process: brown the pork skin-side down in a frying pan first to render the fat and begin crisping, then place it skin-side up (not submerged) in the slow cooker. After cooking, finish under a hot grill for 5–10 minutes to achieve that final crackle. Never submerge the skin in liquid, or it will become soggy

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