Belly pork in the slow cooker turns rich and spoon-soft; a hot oven blast at the end sorts the crackling. Belly Pork Joint 1kg is the 1kg joint for a family pot. Shop it in pork joints and pork belly, or browse pork for the wider range.
Slow cooker method
Score the skin in a tight diamond if it is not already done, and pat the skin bone-dry with kitchen paper — moisture is the enemy of crackling later. Salt the meat side; keep the skin mostly unsalted until the finish if you prefer. Soft onion, garlic, and a splash of stock or cider in the slow cooker. Sit the joint meat-side down / skin-side up so the skin stays out of the liquid as much as possible. Low for 6 to 8 hours or high for 4 to 5, until the meat is very tender. Lift out carefully — it will be soft — and drain well.
Crackling finish and oven-only backup
For crackling: transfer to a roasting tray, dry the skin again, salt it, and blast at 220–240°C for 15 to 25 minutes until the skin puffs and crisps. Watch closely so the sugar in any glaze does not burn. No slow cooker: oven covered at 150°C for 3 to 3.5 hours with a little liquid in the tray, then the same hot uncovered finish. Rest ten minutes before carving into thick slices or cubes. Save the cooking liquor — skim and reduce for gravy or noodles.
What to serve
Apple sauce, greens, mash, or steamed buns with cucumber and hoisin for a takeaway-style plate. Leftover belly reheats gently in its juices; crisp leftover crackling separately so it stays snappy. Compare packs in pork joints when you want shoulder or loin instead.
Times above are a guide for home ovens, air fryers and slow cookers — always trust a probe over the clock, and rest meat before you carve so the juices stay in the slice, not on the board. British packs vary a little in thickness, so start checking a few minutes early the first time you cook a new size.
Write your own fridge note the first time you cook a new pack size — home ovens and air fryers vary, and a two-minute early check beats dry meat. Rest on a warm plate, not a cold board, so the juices stay put when you carve or plate up.