For all the beacon lovers:
Pork belly, the stuff that beacon is cut from (the stuff gets called differently in UK and in AU, so just making sure...), as much as you want. Cut into chunky pieces, say inch by inch. Preheat generous piece of lard on a skillet and brown the meat.
Transfer to a baking tray (if baking) or into the slow cooker.
Pour in a pint of water and a pint of dry red wine.(liquids are supposed to cover the meat on a baking tray, in slow cooker it might be less)
Add some rock salt, a few springs of fresh thyme, 4-6 crushed (whole) garlic cloves, some chili flakes, pepper (other spices to taste).
Put in oven preheated to 200C/400F degrees, bake for 30 min, then turn down the temp to 150C/300F and bake for another 1.5-2 hours.
Might need to top up on liquids after an hour, don't bother with water, put some more wine in! <img src="/ubbthreads/images/graemlins/wink.gif" alt="" /> another cup, 250 ml, should do (basically you use a whole bottle, a pint in first go and a healthy swig from the bottle for you, then a swig for you and the rest into the baking tray <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />)
Serve with mashed potato immediately or eat cold with bread later <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

I'd recommend oven made, it just tastes better.