Pork Belly (for this recipe, I used pork belly that had been cut into fingers, approx 3cm wide. You could probably use a slab with a similar cooking
Filtered water or chicken broth or pork broth
1 large clove of garlic, whole and unpeeled
In a ceramic slow cooker (no teflon etc please!), place your porkbelly skin side up. Make it's stable, so that, if your pork belly is in fingers,
it doesn't fall over on it's side while cooking).
Pour in water or broth of choice to the level where the meat meets the fatty section below the skin.
Pop the garlic clove in the water / broth. If you are just using water rather than broth, you can also add peppercorns and a bay leaf, and even
sage leaves to flavour to stock.
Place the lid on the slow cooker. Switch on, and leave for 4 hours.
Near the 4 hour mark, remove the pork belly from the broth and place on its side in a fry pan (stainless steel, or cast iron - no teflon or other
nasties please) on medium heat. Cooking the belly for a couple minutes on each side with bring some of the fat out of the belly, into the pan.
Pop some salt in the pan then put the pork belly skin side down. It will only take a couple minutes before the skin starts to crackle. Make sure
all areas of the skin some some contact time with the pan
Serve up with some fermented veggies (i think spicy combo's like kim chi go great with fatty pork belly), and other greens, such as a fennel salad
or steamed broccoli.