Spiced Cured Pork Belly

Pour water into a pot with all the salt, bay leaf, and both types of pepper along with coriander. Bring to a boil, then reduce heat and let it simmer for about 3 minutes so the spices release all their flavor.

Cut the pork belly into convenient pieces (size that fits in your jar). Layer the pieces in a jar or container, scattering garlic cloves between them. Pour the hot brine over everything. Let it cool completely, then refrigerate for 5 days.

Take out the cured pork belly from the jar. Blot it dry with paper towels.

Mix ground red pepper, coriander, fennel, and bay leaf in a bowl. Rub this aromatic mixture all over each piece on all sides.

Wrap each piece in parchment paper and put it in the freezer.