Brined pork belly with garlic
Pork belly provides fat, protein, and collagen, so the cold appetizer is very filling. Garlic, bay leaf, and pepper add flavor without sugar or extra carbs.
Cut pork belly (1000 g) into large pieces. Bring water (1000 g) to a boil, add table salt (150 g), allspice (2 g), and black pepper (2 g), then stir until the salt fully dissolves.
Slice garlic (20 g) thinly. Place the pork belly in a glass container, add bay leaf (1 g) and garlic, and pour in the hot brine so the meat is fully covered.
Let the container cool at room temperature for about 30 minutes, cover it, and refrigerate for 3 days. The pork belly should become firmer and evenly salted; before serving, remove it from the brine, pat it dry, and slice it thinly.
The water is used only for the brine and is not counted as part of the finished dish. For very thin slicing, chill the dried pork belly in the freezer for 30-60 minutes before cutting.
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