Pork Belly, Hungarian-Style

Being a retired grandma gives me time to explore cooking more deeply but have always enjoyed cooking for my family. Lately I have learned the art of baking Sourdough bread. It’s so good and healthier than any you can buy. My starter is now over a year old. I continue to search for ways to improve my bread, so tips are always welcome!

1 lb slab of fresh pork belly, with skin on (not sliced)

6 cloves of fresh garlic, peeled

2 bay leaves

1 tsp whole black peppercorns

3 Tbsp salt

water

3 Tbsp Hungarian Paprika, or more to taste

Directions at winfieldfarm.us

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