Add the diced garlic and herbs to the mortar and pestle and crush. Add the 2 tbsp of extra virgin olive oil, ¼ tsp of salt, ¼ tsp of pepper, and ground coriander, and keep crushing until they're nicely combined.

Using a very sharp knife, make cuts on the skin of the pork belly in a diamond pattern (see photo in post). The cuts need to be the depth of the whole skin & fat layer. Add ¼ tsp of salt & ¼ tsp of pepper to the whole piece of pork belly.

Heat a large skillet or non-stick pan on high heat with a generous drizzle of extra virgin olive oil. Sear the pork on all sides until golden brown on the pork belly skin side and dark brown on the other sides. It is super important that all sides (including thinner sides and ends of the pork belly piece) are well seared - see notes below.

Add the pork belly piece to the slow cooker. Rub the herbs and garlic mixture along the whole piece of pork belly, spreading very well in between the cuts on the skin side. This will ensure the delicious combination of garlic and herbs soaks the entire piece while cooking. The pork belly skin side must end up facing up. Add the beef stock (or veggie/ chicken stock) and a few more herbs to the slow cooker, and cook on low for 6 hours or high for 4 hours.

Once the piece is cooked, you can cut pork belly slices of around 1.5-2cm thick. They're so tender and I promise they will literally melt in your mouth. You're in for a treat.NOTE! I usually get rid of the skin of the pork belly, but you could also do crispy skin using the oven grill.