Slow-Cooked Pork Belly and Red Pepper Casserole
A rustic, deeply flavored braise that transforms tough pork belly into fall-apart tender meat through long, gentle cooking. Fennel seeds and crushed chilli flakes create a warm, aromatic spice base, while lemon zest adds brightness to cut through the richness. Red onions, peppers, and a wine-tomato sauce develop into a glossy, complex gravy. The pork's fat renders into the sauce, enriching every bite with savory depth. This is a recipe for home cooks who appreciate low-and-slow cooking and aren't afraid of bold flavors. Serve it for casual weeknight dinners when you need comfort food, or at weekend gatherings where a make-ahead dish frees you from kitchen duties. Unlike lighter casseroles, this one celebrates the pork's inherent fat and pairs it with Mediterranean aromatics—fennel and wine—rather than masking them. The result is restaurant-quality depth from humble ingredients.
Ingredients
- 4 ½ lb pork belly, boneless, skinlesspork shoulder1:1note: shoulder is leaner and requires tighter monitoring to avoid drying; cooking time may need 15-20 min less
2
- 2 tbsp fennel seeds, crushed
- ½ tbsp chilli flakes(optional)
- 2 lemons, zest grated
- 2 tbsp olive oil
- 4 red onions, cut into thin wedges
- 2 tbsp tomato purée
- 2 x 400 g, canned chopped tomatoesred wine vinegar1:1note: red wine vinegar is sharper and less sweet; reduce to 1 tbsp or taste and adjust
3
Full guide → - 1 ¼ cups red wine, good qualitydry white wine1:1note: white wine brightens the sauce but loses the tannin depth of red; use a crisp sauvignon blanc or pinot grigio
3
Full guide → - 2 tbsp balsamic vinegarred wine vinegar1:1note: red wine vinegar is sharper and less sweet; reduce to 1 tbsp or taste and adjust
3
Full guide → - 2 red peppers, sliced, largeyellow or orange peppers1:1note: yellow peppers are sweeter and less grassy; orange are milder; green peppers are more bitter
3
Instructions
- 1
Rub the pork belly with crushed fennel seeds, chilli flakes, and lemon zest, season well, and cut into large pieces.
- 2
Heat oil in a large casserole over medium heat and gently fry the onion until tender and golden, stirring occasionally. Remove and set aside.
- 3
Add pork belly pieces in batches to the casserole and cook in remaining oil until golden all over and fragrant. Return all pork and onion to the casserole.
- 4
Stir in the tomato purée for 30 seconds. Add canned tomatoes, wine, and vinegar. Bring to a boil, then reduce to a simmer and cover.
- 5
Cook covered for 2 hours. Skim off as much fat as you can, then add the red peppers to the casserole.
- 6
Cook uncovered for a further 35-40 minutes until pork is very tender.
Tips
Skim fat from the braise partway through cooking to control richness, but don't remove it all—this fat carries flavor. Save it for frying potatoes or greens later.
Toast the fennel seeds lightly in a dry pan before crushing to unlock their essential oils and deepen their warm, anise-forward flavor before they hit the pork.
Cut pork into uniform 4cm pieces so they cook at the same rate. Uneven sizes lead to some pieces drying out while others remain tough.
Good to Know
Cool completely, then freeze in a sealed plastic container for up to 3 months. Defrost fully before reheating in a pan until piping hot throughout.
Braise can be made 1-2 days ahead and refrigerated; fat will solidify on top for easy removal. Reheat gently on stovetop. Freezes up to 3 months.
Serve half the pork with steamed rice. Leftovers pair well with crusty bread, polenta, or mashed potatoes.
Common Mistakes
Don't skip the initial browning of pork to avoid pale, boiled-tasting meat; the golden crust builds deep flavor through the Maillard reaction.
Don't crowd the pan when browning pork to avoid steaming it; work in batches even if it takes longer.
Don't skip skimming fat halfway through to avoid an overly greasy, one-note sauce; a light skim balances richness with acidity.
Substitutions
3
Full guide →3
Full guide →3
2
Full guide →FAQ
Can I make this in a slow cooker or Instant Pot?
Yes. Brown pork and onions on the stovetop first, then transfer to a slow cooker on low for 4-6 hours, adding peppers in the last 45 minutes. For Instant Pot, use high pressure for 40 minutes, then quick release, skim fat, add peppers, and simmer for 15 minutes uncovered.
What if I don't have red wine?
Use dry white wine, dry cider, or beef broth in its place. Red wine adds tannins and depth; white wine will make the sauce brighter and slightly less rich. Broth works but tastes less complex. Use 1:1 ratio and taste at the end, adjusting acid with vinegar if needed.
How long does this casserole keep in the fridge?
Refrigerate for up to 3-4 days in an airtight container. The flavors actually deepen after a day. Freezes well for up to 3 months in a sealed plastic container. Defrost fully overnight in the fridge before reheating gently on the stovetop until piping hot throughout.