Preheat a slow-cooker on LOW* or oven 160C. Pat the pork belly dry with paper towels. Toast the cumin seeds in a dry pan then grind them roughly in a mortar and pestle. Add the paprika, oregano, salt and olive oil and make paste. Rub this over the skin side of the pork belly. Wrap snugly in a layer of baking paper and then foil. Place the pork into the slow cooker or in a tray in the oven. Cook for 4 hours. Remove the pork parcel from the slow-cooker/oven and sit for 10 minutes. Open the package and pour off the juices into a jug - these are delicious added to a lentil soup. Use 2 forks to 'pull' the succulent pork apart into threads. Serve as pictured, layering red cabbage slaw, pulled pork and cashew cream into soft tacos and garnish with coriander. Finish with a squeeze of fresh lime.

Cashew Cream: Drain and rinse the cashews and place in a food processor/ blender with the remaining ingredients. Blend for several minutes until a thick cream is achieved, adding extra water if needed to thin.