Properly clean pork belly slab and pat dry with paper towel. Using a sharp knife, score pork belly half way through without separating the ribs, creating a square pattern. Opt to create a crisscross pattern if you wish.
Combine dry rub mixture – onion powder, ground ginger, ground cloves, granulated garlic, curry powder, salt and black pepper. Generously season pork belly on all sides. Refrigerate for 2 hours or more.
In a small bowl, mix spices - ground cloves, ground ginger, granulated garlic, curry powder and onion powder.
In a stoneware pot of the slow cooker, pour half of coconut cream and diced tomatoes then sprinkle half of the mixed spices and half of garam masala. Stir lightly. Gently lay seasoned pork belly slab and add the remaining ingredients. Cook for 8 to 10 hours on high, stirring the sauce twice.
Garnish with fresh coriander leaves. Enjoy.
To lessen cooking time, slice pork belly into 1 or 2 inches thick instead of cooking a pork belly slab.