Put pork belly, whole garlic, black pepper, bay leaf and the cooking salt into a big enough pot. There is room to experiment here with all sort of ingredients. Tomato, pepper, onion, parsley, lovage or marjoram will all deliver something unique to the end result.
Cook the pork belly for 1½ - 2 hours on low heat with the lid on then take it out to a plate.
Use a fork to hold the meat while dusting it around with paprika on all sides. A sieve would come quite handy but it can be done by hand too.
Dice the garlic up then sprinkle it on top. Serve it with salt and raw vegetables like tomato, pepper, carrot and salad. It can be kept in the fridge for at least a week and it's ready to be used cold in salads or heated up with some cheese and eggs as part of a meal.