Slow Cooker Pork Belly with Tomatoes and Peppers

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recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
    8hrs 30mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    1072

Pork belly is slowly braised in a rich tomato sauce packed with a combination of vegetables that's inspired by classic ratatouille. It comes out of the slow cooker rich and juicy, almost falling apart. Serve with mashed potatoes or a crusty loaf of bread.

recipe updated 8 Oct 2019

Ingredients

  • Onion icon
    Onion
    1 (140g)
  • Red bell pepper icon
    Red bell pepper
    1 (150g)
  • Yellow bell pepper icon
    Yellow bell pepper
    1 (150g)
  • Courgette icon
    Courgette
    2 (390g)
  • Garlic clove icon
    Garlic clove
    2
  • Water icon
    Water
    1 tbsp (15ml)
  • Fresh rosemary icon
    Fresh rosemary
    3 sprigs
  • Pork belly icon
    Pork belly
    7 cups
  • Olive oil icon
    Olive oil
    1 tbsp (15ml)
  • Tinned chopped tomatoes icon
    Tinned chopped tomatoes
    13 ounces (about 1½ cups)
  • Red wine icon
    Red wine
    ¾ cup (158ml)
  • Cornflour icon
    Cornflour
    1 tbsp (8g)
  • Salt & pepper icon
    Salt & pepper
    as needed

Tools

  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Skillet pan
  • kCook icon Large cast iron skillet
  • kCook icon Small bowl
  • kCook icon Slow cooker bowl

Step preview

  1. Add olive oil to a clean large cast iron skillet
  2. Heat
  3. Add onion to the large cast iron skillet
  4. Fry until softened - 5 min
  5. Add red bell pepper, yellow bell pepper, courgette and garlic clove to the sauce
  6. Fry - 2 min
  7. Add tinned chopped tomatoes and red wine to the sauce
  8. Mix
  9. Add cornflour and water to a clean small bowl
  10. Mix with tablespoon until combined
  11. Transfer mixture to sauce
  12. Add fresh rosemary to the sauce
  13. Season with salt & pepper
  14. Cook until just boiling and turn off heat
  15. Transfer half of sauce to slow cooker bowl
  16. Add pork belly to the slow cooker bowl
  17. Transfer the rest of sauce to slow cooker bowl and cover
  18. Cook until softened - 8 hr, high heat
  19. Cut into quarters
  20. Serve
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