For this recipe, use pork belly with good marbling (any cut with plenty of fat works). Start by washing the pork belly, trimming the skin slightly, and cutting it into strips. Stud each strip with slices of garlic, then tie the pieces with kitchen twine.
Next, layer a handful of onion skins across the bottom of a pot. Place the pork belly on top, then add another layer of onion skins and continue layering until you finish with a final layer of skins. Pour in enough water to cover the pork, add salt, and toss in bay leaves, whole black peppercorns, caraway seeds, coriander, cloves, and ginger. Press the pork belly down with a weighted plate so it stays submerged. Bring the pot to a boil, then reduce the heat and simmer for 15 to 30 minutes. The cooking time will depend on the thickness of the fat and on how tender or firm you want the meat. Afterward, turn off the heat and let the pork belly sit in the brine for a full day.
After 24 hours, remove the pork belly from the brine, pat it dry, and generously rub it with a mixture of salt, black pepper, paprika, coriander, and crushed bay leaves. Wrap the pork belly in clean paper or plastic wrap and place it in the freezer. It will be ready in a couple of days. Serve it with potatoes or sliced on sandwiches. Enjoy your meal!
