4-Ingredient Slow Cooker Brown Sugar Bacon Pork Belly Bites

Slow cooker brown sugar bacon pork belly bites are a rich, sweet-and-smoky appetizer for a party or family gathering. Small cubes of pork belly become tender as they cook inside a bacon wrapper, while brown sugar and black pepper form a glossy glaze. A short finish under the broiler caramelizes the edges just before serving.

Bring these bites to the table warm with toothpicks and plenty of napkins. Their richness pairs well with crisp pickles, coleslaw, a fresh vegetable tray or deviled eggs. Baked beans, potato salad and cornbread can turn the platter into part of a casual supper.

Slow Cooker 4-Ingredient Brown Sugar Bacon Pork Belly Bites

Servings: About 8 appetizer portions
Preparation: About 20 minutes
Slow-cooker time: 3½ to 4½ hours on LOW
Broiler finish: 2 to 4 minutes

Brown sugar bacon pork belly bites on a white platter — Sweet, smoky pork belly bites ready to serve.

Ingredients

2 pounds pork belly, cut into 1-inch cubes
1 pound bacon, each strip cut into thirds
1 cup packed brown sugar
½ teaspoon black pepper

Pork belly cubes, bacon, brown sugar and black pepper — The four ingredients before preparation.

Directions

1. Prepare the slow cooker and seasoning. Lightly coat the insert with nonstick spray or use a liner suitable for your cooker. Stir the brown sugar and black pepper together in a shallow bowl, breaking up any hard lumps. Similar-sized pork belly cubes will cook more evenly.

Brown sugar and pepper mixed beside a prepared slow cooker — Mix the brown sugar and pepper before coating the bites.

2. Wrap the pork belly. Wind one piece of bacon around each pork belly cube. Put the pieces seam-side down in the slow cooker; use a toothpick for any wrapper that will not stay in place. Leave a little space where possible so the bites do not form one solid layer.

Bacon-wrapped pork belly bites in the slow cooker — Arrange the wrapped cubes seam-side down.

3. Add the sugar and cook. Sprinkle the brown sugar mixture evenly over the bacon-wrapped pork. Cover and cook on LOW for 3½ to 4½ hours, until the pork belly is tender and the bacon is cooked through. Slow cookers differ, so check near the start of the time range. Use a slotted spoon to lift a piece when testing tenderness.

Bacon-wrapped pork belly topped with brown sugar — The sugar melts into a sticky glaze as the pork cooks.

4. Caramelize the edges. With a slotted spoon, move the tender bites to a foil-lined baking sheet. Spoon a little of the cooking syrup over the tops. Broil for 2 to 4 minutes, keeping the tray in sight: the sugar browns quickly and can burn if left unattended.

5. Serve. Transfer the bites to a platter and spoon over a small amount of the sticky glaze from the baking sheet. Serve warm with toothpicks or small tongs. Remove any toothpicks used during cooking, or make sure guests know they are present.

Finished brown sugar bacon pork belly bites with toothpicks — The broiler gives the finished bites glossy, browned edges.

Variations & Tips

Make ahead: Wrap the pork belly with bacon up to a day before cooking. Cover and refrigerate the pieces, then add the brown sugar and pepper just before starting the slow cooker. Keep raw pork separate from ready-to-eat foods and clean utensils and surfaces after handling it.

Extra caramelized finish: The slow cooker tenderizes the pork, while the brief broiler step creates the sticky outer edge. Spoon on only a little syrup before broiling so the pieces glaze rather than sit in a pool of liquid. Watch the tray closely for the full 2 to 4 minutes.

A little heat: Add a pinch of cayenne or a small shake of crushed red pepper to the sugar mixture for a sweet-spicy version. Start lightly; it is easier to add heat on the next batch than to reduce it after cooking.

Spicy bacon pork belly bites finished with red pepper flakes — A few red pepper flakes balance the sweet glaze.

Keep the glaze from turning greasy: Bacon and pork belly release a good deal of fat. If the pieces are sitting deeply in rendered fat, carefully remove some hot liquid partway through cooking. Use a slotted spoon when transferring the bites to the baking sheet so the final glaze stays concentrated.

Leftovers: Refrigerate leftovers promptly in a covered container. Reheat until steaming hot. A very short turn under the broiler can refresh the glaze, but the sugar needs close attention.