Slow Cooker Pork Belly with Tomatoes and Peppers

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    8hrs 30mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    1109

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 Mar 2019

Ingredients

  • Olive oil icon
    Olive oil
    15ml
  • Onion icon
    Onion
    140g
  • Red bell pepper icon
    Red bell pepper
    150g
  • Yellow bell pepper icon
    Yellow bell pepper
    150g
  • Courgette icon
    Courgette
    390g
  • Garlic clove icon
    Garlic clove
    12g
  • Tinned chopped tomatoes icon
    Tinned chopped tomatoes
    369g
  • Red wine icon
    Red wine
    158ml
  • Cornflour icon
    Cornflour
    8g
  • Water icon
    Water
    15ml
  • Fresh rosemary icon
    Fresh rosemary
    about 3 sprigs
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Pork belly icon
    Pork belly
    1750g

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. Prep and set aside onion: chopped
  2. Prep and set aside red bell pepper: cored, deseeded & cubed
  3. Prep and set aside yellow bell pepper: cored, deseeded & cubed
  4. Prep and set aside courgette: cubed
  5. Prep and set aside garlic clove: sliced
  6. Prep and set aside water: cold
  7. Prep and set aside fresh rosemary: destalked
  8. Prep and set aside pork belly: rind removed
  9. Get a clean large cast iron skillet
  10. Add olive oil
  11. Heat
  12. Add prepared onion
  13. Fry until softened - 5 min
  14. Add prepared red bell pepper
  15. Add prepared yellow bell pepper
  16. Add prepared courgette
  17. Add prepared garlic clove
  18. Fry - 2 min
  19. Add tinned chopped tomatoes
  20. Add red wine
  21. Mix
  22. Get a clean small bowl
  23. Add cornflour
  24. Add prepared water
  25. Mix with tablespoon until combined
  26. Transfer mixture to sauce
  27. Add prepared fresh rosemary
  28. Season with salt & pepper
  29. Cook until just boiling and turn off heat
  30. Transfer half of sauce to slow cooker bowl
  31. Add prepared pork belly
  32. Transfer the rest of sauce to slow cooker bowl and cover
  33. Cook until softened - 8 hr, high heat
  34. Cut into quarters
  35. Serve
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