Treat yourself to tender, melt-in-the-mouth slow cooker pork belly. Mix together pork rub garlic, ginger, salt and soy sauce then rub the mixture all over the pork belly. Put the sliced onion into the bottom of your slow cooker and place the pork belly pieces on top.

Cook on high for 4 hours. Carefully take the pieces of pork belly out of the slow cooker then transfer them to a non-stick frying pan with a good spoonful of the cooking juices, turning occasionally. Let sizzle away on a high heat until all the sides are browned and the liquid has evaporated. Slice or cut into wedges and serve with mashed potato, steamed green vegetables and a gravy made with the cooking juices. Alternatively use in a ramen noodle broth, bao buns or in your own recipe. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. For the aerodynamic device, see skin friction drag.

Pork ribs are a cut of pork popular in Western and Asian cuisines. Several different types of ribs are available, depending on the section of the rib cage from which they are cut. Variations in the thickness of the meat and bone, as well as levels of fat in each cut, can alter the flavor and texture of the prepared dish. They have meat between the bones and on top of the bones and are shorter, curved, and sometimes meatier than spare ribs. The rack is shorter at one end due to the natural tapering of a pig’s rib cage.