Slow cooker recipes like this vintage jubilee pork belly are exactly the kind of dinner that saves my week when work gets busy, because you can layer in just a handful of ingredients and let the cooker do the heavy lifting. Pork belly turns incredibly tender as it cooks low and slow, and this old-fashioned style combination has that sweet-and-savory comfort food feel that makes it easy to see why a family would ask for it again.
This rich pork belly is especially good served over fluffy rice, buttery mashed potatoes, or egg noodles so none of the flavorful juices go to waste. For balance, add a crisp green bean side, simple roasted carrots, or a tangy cabbage slaw, and if you want to lean into the retro supper-club feel, warm dinner rolls and applesauce fit right in.
4-Ingredient Slow Cooker Vintage Jubilee Pork Belly
Servings: 6
Ingredients
2 1/2 to 3 pounds raw pork belly slabs
1 cup apple jelly
1/2 cup ketchup
2 tablespoons Worcestershire sauce
Directions
1. Pat the raw pork belly slabs dry with paper towels, then place them in an even layer in the bottom of the slow cooker.
2. In a small bowl, stir together the apple jelly, ketchup, and Worcestershire sauce until smooth, then pour the mixture evenly over the pork belly.
3. Cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours, until the pork belly is very tender and easily pierced with a fork.
4. Carefully transfer the pork belly to a cutting board, slice into serving pieces if desired, then spoon some of the cooking juices over the top before serving.
Variations & Tips
Make it less sweet: If you want a more savory finish, reduce the apple jelly slightly and add a splash more Worcestershire sauce. This helps balance the richness of the pork belly and keeps the sauce from tasting too sticky-sweet.
Crisp the edges: For extra texture, place the cooked pork belly pieces on a foil-lined sheet pan and broil them for 2 to 4 minutes after slow cooking. That quick finish gives you caramelized edges while keeping the inside tender.
Plan ahead for easier slicing: If you are making this for meal prep, let the pork belly cool slightly before slicing so the layers hold together better. I like to store the slices with a little extra sauce so they stay moist for lunches later in the week.