Servings: 6 (as an appetizer or main over rice)
Slow Cooker Size: 4 to 6 quarts
Cook Time: 5–6 hours on LOW or 3–3½ hours on HIGH
Active Time: 8 minutes
Ingredients
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2½ pounds raw pork belly, cut into 1-inch cubes
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1 cup bottled sweet chili sauce
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¼ cup ketchup
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2 tablespoons soy sauce
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2 tablespoons ketchup-style or yellow mustard
For Serving
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Steamed white rice or jasmine rice
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Sliced green onions
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Sesame seeds
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Optional: bao buns, pickled vegetables, fresh cilantro
A note on the pork belly: Look for pork belly with good marbling – layers of fat and meat. It should be pink and firm. Most grocery stores carry pork belly in 1- to 2-pound slabs; you may need two packages to get 2½ pounds. If your pork belly has a very thick fat cap, you can trim some of it, but leave a good layer – that fat is where the flavor lives.
A note on the sweet chili sauce: Bottled sweet chili sauce is sold in the Asian section of most grocery stores. Look for Mae Ploy or Frank’s Sweet Chili Sauce. It’s sweet, mildly spicy, and slightly tangy – the perfect base for this glaze.
A note on the mustard: Use ketchup-style or yellow mustard – the bright yellow, tangy stuff. It adds a sharp, vinegary note that cuts through the richness of the pork belly and balances the sweetness. Do not use Dijon or whole-grain mustard – the flavor is different.
A note on the soy sauce: Low-sodium soy sauce is best because the sweet chili sauce and ketchup already have salt. If all you have is regular soy sauce, use 1 tablespoon instead of 2.
Step-by-Step Instructions
Step 1: Cut the Pork Belly
Take your raw pork belly and cut it into 1-inch cubes. A sharp knife is essential here – pork belly can be slippery.
If the pork belly has a very thick fat cap (more than ½ inch), you can trim some of it off, but leave at least ¼ inch of fat on each piece. The fat renders as it cooks, keeping the meat moist and adding flavor.
Step 2: Layer the Pork in the Slow Cooker
Place the raw cubed pork belly in an even layer on the bottom of your 4- to 6-quart slow cooker. The cubes can be snug but should sit mostly in a single layer – this helps them cook evenly and soak up the sauce.
If you have to stack them because of space, that’s fine – just try to keep the pile as low as possible.
Step 3: Make the Sauce
In a medium bowl, whisk together:
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1 cup bottled sweet chili sauce
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¼ cup ketchup
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2 tablespoons soy sauce
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2 tablespoons yellow mustard
Whisk until smooth and fully combined. This creates a thick, glossy base that will loosen and mingle with the pork fat as it cooks.
The sauce should be sweet, tangy, slightly spicy, and bright.
Step 4: Pour the Sauce Over the Pork
Pour the sauce mixture evenly over the pork belly cubes. Use a spatula to scrape out every bit.
Gently stir so that most of the cubes are coated, but don’t worry if some pieces are only partially covered – they’ll baste in their own juices as they cook.
Step 5: Cover and Cook
Cover the slow cooker with the lid.
Choose your timeline:
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LOW for 5 to 6 hours – The best method. Gentle heat renders the fat slowly and keeps the pork incredibly tender.
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HIGH for 3 to 3½ hours – Works if you’re short on time, but LOW is better for pork belly.
Do not lift the lid during cooking. Every time you open the slow cooker, you lose heat and add 15–20 minutes to your cooking time.
The pork is done when the cubes are very tender and a fork slides in easily. The fat should have rendered significantly, and the sauce should be rich and glossy.
Step 6: Thicken the Glaze (Optional)
Once the pork is tender, uncover and give everything a gentle stir.
If the sauce looks thinner than you’d like, cook uncovered on HIGH for an additional 15 to 20 minutes, stirring once or twice, to reduce and thicken the glaze.
The sauce will naturally thicken as it reduces and as the rendered fat incorporates.
Step 7: Taste and Adjust
Taste the sauce and adjust if you like:
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More salt? Add a splash more soy sauce.
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More sweetness/tang? Add a spoonful of ketchup.
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More brightness? Add a bit more mustard.
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More heat? Add a pinch of red pepper flakes or a drizzle of sriracha.
Stir well after any adjustment and let it heat through for 5 minutes.
Step 8: Serve
Turn the slow cooker to WARM for serving.
Use a slotted spoon to transfer the pork cubes to a serving dish. Spoon some of the glaze over the top.
Serve over steamed rice, garnished with sliced green onions and sesame seeds.
What to Serve With Sweet Chili Pork Belly Cubes
This pork is rich, decadent, and packed with flavor. Here’s what pairs beautifully with it:
| Serving Idea | Why It Works |
|---|---|
| Steamed white rice | The classic choice. Fluffy, neutral, soaks up the glaze. |
| Jasmine rice | Fragrant and slightly sticky – perfect for saucy pork. |
| Bao buns (steamed buns) | Fill each bun with pork, pickled vegetables, and cilantro. |
| Ramen | Pile the pork on top of a bowl of ramen for an incredible upgrade. |
| Sliders | Pile onto small buns with coleslaw. |
| Tacos | Use corn tortillas, pickled onions, and a squeeze of lime. |
| Lettuce wraps | Serve with butter lettuce leaves for a low-carb option. |
For a complete meal: Serve the pork over rice with steamed broccoli or bok choy on the side. Garnish with sliced green onions and sesame seeds.
For an appetizer: Serve the pork cubes with toothpicks on a platter. Provide small bowls of extra sauce for dipping.
Storage and Reheating
Refrigerator: Store leftovers in an airtight container for up to 4 days. The fat will solidify as it cools – that’s normal.
Reheating:
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Stovetop (best method): Warm in a skillet over medium-low heat. The fat will reliquefy and the sauce will become glossy again.
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Microwave (fastest): 60–90 seconds per serving. Stir halfway through.
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Slow cooker: Reheat on LOW for 1 hour.
Freezer: This recipe freezes reasonably well. Store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. The texture of the pork may be slightly softer, but the flavor will still be great.
Common Questions (FAQ)
Can I use a different cut of pork?
Pork belly is ideal for this recipe – its high fat content renders down and creates the rich, sticky glaze. You can use pork shoulder cut into 1-inch cubes, but the result will be less decadent (less fat = less richness). If using pork shoulder, cook on LOW for 6–7 hours.
Can I use homemade sweet chili sauce?
Yes. If you have a homemade sweet chili sauce recipe, use 1 cup. Just make sure it has the right balance of sweet, tangy, and mildly spicy.
My pork belly is too fatty/greasy. What can I do?
Pork belly is naturally fatty. Here’s how to manage it:
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After cooking, let the pork sit for a few minutes. The fat will rise to the top.
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Use a spoon to skim off some of the excess fat from the surface of the sauce.
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If it’s still too greasy for your taste, refrigerate the pork and sauce overnight. The fat will solidify on top, and you can easily remove it with a spoon before reheating.
My pork belly is tough. What went wrong?
Almost certainly undercooked. Pork belly needs time for the fat to render and the connective tissue to break down. Cook it longer – another 1–2 hours on LOW. Don’t worry about overcooking; pork belly is very forgiving.
My sauce is too thin. What can I do?
Cook uncovered on HIGH for 15–20 minutes to reduce and thicken the sauce. The natural sugars in the sweet chili sauce and ketchup will help it thicken into a glaze.
My sauce is too thick/sticky. What can I do?
Stir in a splash of water, chicken broth, or additional sweet chili sauce until it reaches your desired consistency.
Can I make this spicy?
Yes. Add 1 teaspoon of red pepper flakes, a tablespoon of sriracha, or a finely chopped Thai bird’s eye chili to the sauce. The heat pairs beautifully with the sweet, tangy glaze.
Can I double this recipe?
Only if you have a 7- to 8-quart slow cooker. A standard 6-quart slow cooker cannot handle 5 pounds of pork belly cubes. If you have a large slow cooker, double all ingredients and cook for the same amount of time.
Pro Tips From My Kitchen to Yours
After making these sweet chili pork belly cubes more times than I can count (they’re my go-to for impressing guests), here’s what I’ve learned:
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Use a sharp knife to cube the pork belly.Pork belly is slippery and fatty. A sharp knife makes clean cuts and prevents accidents.
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Don’t trim all the fat. The fat is what makes pork belly so decadent. Leave at least ¼ inch of fat on each piece. It will render and become silky and delicious.
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Use a slotted spoon to serve. A slotted spoon allows excess fat to drain off, so you get more meat and glaze and less straight fat.
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Let it rest for 10 minutes before skimming fat. The fat needs time to rise to the top. Don’t try to skim immediately after cooking.
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Save the extra glaze. The leftover glaze in the slow cooker (after skimming the fat) is incredible on rice, noodles, or roasted vegetables. Freeze it in an ice cube tray for easy portioning.
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Make pork belly bao buns. Steam some bao buns, fill with these pork cubes, add pickled carrots and daikon, fresh cilantro, and a drizzle of extra glaze. Pure heaven.
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Serve with a squeeze of lime. A little fresh lime juice right before serving brightens up the whole dish and balances the sweetness.
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Make extra. This pork belly disappears fast. If your slow cooker is large enough, double it. You will not regret having leftovers.
The Beauty of Pork Belly
Let’s talk about why pork belly is so special.
Pork belly comes from the underside of the pig, the same area that gives us bacon. It’s composed of alternating layers of meat and fat – usually about 50/50.
When cooked properly, that fat renders (melts) and bastes the meat, keeping it incredibly moist and tender. The fat also carries flavor – many of the molecules that give food its taste are fat-soluble, meaning they dissolve in fat and are delivered to your taste buds.
That’s why fatty cuts of meat taste so good. It’s not just in your head – it’s biology.
This recipe celebrates pork belly for what it is: rich, decadent, and deeply satisfying. The sweet, tangy, spicy glaze cuts through the richness, creating a perfect balance.
This is not health food. This is happiness food. This is the meal you make when you want to treat yourself.
And you know what? You deserve it.
The Sweet Chili Sauce Shortcut
You might be wondering: isn’t bottled sweet chili sauce cheating?
Here’s my take.
In a perfect world, we’d all have time to make everything from scratch. We’d toast and grind our own spices, ferment our own sauces, and spend hours in the kitchen.
But that’s not the world we live in. We’re busy. We’re tired. We have jobs and families and lives.
Using a bottled sauce isn’t cheating – it’s being smart. It’s using the resources available to you to make a delicious meal without spending hours in the kitchen.
Sweet chili sauce is a fantastic shortcut. It’s already balanced – sweet, tangy, and mildly spicy. Adding ketchup adds tomatoey depth and extra sweetness. Soy sauce adds umami and salt. Mustard adds brightness and a sharp, vinegary note.
Together, they create something far greater than the sum of their parts – a glaze that’s complex, layered, and absolutely delicious.
So go ahead. Use the bottled sauce. Your taste buds won’t know the difference – they’ll just know it’s amazing.
Final Thoughts
These Slow Cooker Sweet Chili Pork Belly Cubes are proof that you don’t need a restaurant kitchen or a culinary degree to make something extraordinary.
Pork belly. Sweet chili sauce. Ketchup. Soy sauce. Mustard.
That’s it.
And what you get in return is a pot of the most tender, decadent, sticky, sweet-tangy-spicy pork you’ve ever tasted. The kind of food that makes people close their eyes while they eat it. The kind of food you’ll crave long after the plate is empty.
The slow cooker does the work. The sauce does the flavoring. And you get to be the hero who made something that tastes like it came from a trendy Asian fusion restaurant.
Make this for a dinner party. Make it for game day. Make it for a quiet night when you want to treat yourself.
Just make it.