1 - 1.2kg pork belly, cut into 3 long strips, rind trimmed but fat left on
2 onions, sliced
1 tsp flour
For the gravy
Pour the remaining cooking juices from the slow cooker into a large jug and leave them to settle for 2-3 mins so you can pour off the layer of fat which will rise to the top, leaving the meat juices behind. Put the cooked onion slices from the slow cooker in a frying pan for 3-4 mins until starting to caramelise, then add 1 tsp flour. Stir to coat the onions then add the reserved meat juices, cook until the gravy becomes glossy and thick.
Mix together the garlic, ginger, salt and soy sauce then rub the mixture all over the pork belly. Put the sliced onion into the bottom of your slow cooker and place the pork belly pieces on top. Cook on high for 4 hours.
Carefully take the pieces of pork belly out of the slow cooker then transfer them to a non-stick frying pan with a good spoonful of the cooking juices, turning occasionally. Let sizzle away on a high heat until all the sides are browned and the liquid has evaporated. Slice or cut into wedges and serve with mashed potato, steamed green vegetables and a gravy made with the cooking juices. Alternatively use in a ramen noodle broth, bao buns or in your own recipe.