Mix all the marinade ingredients together and coat the pork belly slices generously. Ideally marinate overnight in the fridge.
Cook on low for 5+ hours (if you leave it all day, that’s fine)
After the slow cook, mix fresh honey with a few of spoonfuls of the slow cooker juices to create a glaze.
Brush the glaze generously over the pork. BBQ and reapply glaze until sticky and caramelised. This will only take a few minutes on a low-medium heat, so keep an eye on it so it doesn’t burn.
Serve with chives, fresh chilli and a squeeze of lime.
