The day before eating, cut the pork belly into 5cm cubes. Sprinkle with 50g of sea salt, cover, and refrigerate for 12 hours.
The next day, preheat the oven to 140ºC/gas 1. Rinse the salt from the pork and pat dry with kitchen paper.
Heat a pan over a high heat, add a little lard and fry the pork until brown all over.
Place in 1 layer in an ovenproof dish, add the wine, bay, thyme, peppercorns, remaining lard and 125ml water. Halve and add the garlic.
Bake for 1 hour 30 minutes, or until tender. If the pork isn’t yet tender, cook for another 30 minutes. If the lard starts burning the pork, carefully add a little water to cool it.
Remove the rillons, drain most of the fat and leave the pork to cool in the remaining fat.
When ready to eat, preheat the oven to 200ºC/gas 6 and return the pork and remaining fat to the oven to cook for 8 to 10 minutes, or until the pork is sizzling and crisp. Serve with bread, a green salad, and a glass of lively Sancerre.