• Leave your pork belly in the fridge uncovered for at least an hour. (This helps to get the skin nice and crispy)
• Rub the skin with oil and a generous amount of salt.
• Pour the stock into the slow cooker and then carefully sit the pork belly on top.
• Close the lid and slow cook for 4 hours on low.
• At the 3 1/2 hour mark turn your oven on to Maximum heat (approx 240 fan forced)
• When your pork has been cooking for the full 4 hours take it out of the slow cooker and transfer it onto an oven tray rub a little more oil into the skin and more salt then place into your oven and cook until it's nice and crispy this took 25 mins for mine.
• Please read my notes on how to use the lovely stock left in your slow cooker for apple sauce and pork gravy.

Apple sauce

• With the stock that's in your slow cooker reserve about 6 tablespoons for your Apple sauce (if your making it) it helps take out some of the sweetness. I used a jar of apple sauce poured it into a saucepan and added 1tsp butter, salt, pepper, stock and a pinch of thyme and it was perfect.

Pork gravy

• With the remainder of the stock leave it in your slow cooker but turn your slow cooker onto high.
• In a cup put two tablespoons of your favourite gravy powder (I used roast meat flavoured gravox powder) then add 1 cup of boiling water. Mix well then pour it into your slow cooker. Add one more tablespoon of powder directly to the slow cooker and give it another good mix.
• Pop the lid on and leave for at least 10-15 minutes. I got the gravy ready before I put my pork into the oven and it was perfect by the time my pork was ready to come out.