Ask your butcher to cut your pork belly rind in a criss-cross pattern or do it yourself. Pat rind dry and sprinkle with salt and pepper. Rub seasoning into skin, working it in between the cuts.
Heat the olive oil in a large frying pan and place pork, skin side down, into the hot oil. Cook for 5-10 minutes until the skin has crisped up slightly and the cuts open.
Place the pork, skin side up in your slow cooker or a roasting dish.
Mix all of the marinade ingredients together in a bowl. Pour marinade over the pork belly and spoon over, making sure that you pour it into the open cuts.
Place lid on slow cooker or cover roasting tray with foil. Cook for 4 hours on high or 6 hours on low in your slow cooker, or for 4 hours at 130° C in your oven.
Spoon the marinade oven the meat every hour or so, if you are home but this isn’t essential.
When cooked, remove the meat from the marinade and rest for 15 minutes before slicing.
You can reduce the marinade in a saucepan and drizzle over the meat if you desire, but I find that it has enough flavor without that. Store in a sealed container in the refrigerator for up to one week.