Crispy Pork Belly Strips in Slow Cooker

Pat the belly dry with paper towels and season all sides with salt and black pepper.

Heat olive oil in a skillet over medium heat. Sear the meat for about 3-4 minutes until the skin is browned and crispy. Flip and sear the other side for an additional 3-4 minutes.

Transfer the pork belly to the slow cooker, skin side up.

In the same skillet, sauté the sliced onion and minced garlic for 2-3 minutes until fragrant. Transfer them to the slow cooker, spreading them around the meat.

In a bowl, whisk together the chicken broth, soy sauce, honey, brown sugar, rice vinegar, ginger paste, and five-spice powder. Pour the mixture over the pork belly in the slow cooker.

Cover the slow cooker and cook on low heat for 6-8 hours or until the pork belly is tender and easily pulls apart.

Once cooked, remove the belly from the slow cooker and transfer it to a cutting board. Let it rest for a few minutes, then cut the pork belly into slices.

Serve the pork belly hot, garnished with chopped green onions. It pairs well with steamed rice and stir-fried vegetables.