Slow Cooker Harvest Pork Belly & Root Vegetable Stew

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Step 1

Sear the Pork Belly:

Step 2

Pat the pork belly cubes dry with paper towels and season generously with salt and pepper.

Step 3

In a large skillet, heat olive oil over medium-high heat. Sear the pork belly pieces on all sides until they develop a nice golden crust (about 5 minutes total). This step adds extra flavor and texture.

Step 4

Prepare the Slow Cooker:

Step 5

Transfer the seared pork belly to your slow cooker.

Step 6

Add the chopped onion, garlic, carrots, sweet potato, parsnips, and Brussels sprouts (if using).

Step 7

Mix the Stew Liquid:

Step 8

In a bowl, whisk together the apple cider, chicken broth, maple syrup, apple cider vinegar, smoked paprika, cinnamon, red pepper flakes, and add the bay leaf.

Step 9

Pour the mixture over the pork belly and vegetables in the slow cooker.

Step 10

Slow Cooking:

Step 11

Cover and cook on low for 6-8 hours or on high for 4-5 hours until the pork belly is tender and the vegetables are soft.

Step 12

If you have time, low and slow is best to let the flavors meld together and achieve melt-in-your-mouth pork belly.

Step 13

Finishing Touches:

Step 14

Taste and adjust seasoning with extra salt, pepper, or a splash more maple syrup if desired.

Step 15

Remove the bay leaf before serving.

Step 16

To Serve:

Step 17

Ladle the stew into bowls and garnish with fresh thyme or rosemary sprigs.

Step 18

For an extra touch of sweetness, drizzle a tiny bit of maple syrup on top.

Step 19

Serve with crusty bread or over a bed of mashed potatoes or grains for a satisfying meal.