Season a <quantity>300<unit>g</unit></quantity> piece of pork belly with salt and sugar to taste

Place the pork belly in a deep baking pan and place it in the refrigerator for at least 12h to lightly cure

Preheat the oven to <temperature>110<unit>°C</unit></temperature>

Place <quantity>800<unit>g</unit></quantity> of lard in a saucepan over medium heat. Warm until it begins to bubble. Turn off the heat

Carefully pour over the pork belly

Soak a sheet of parchment paper in water

Squeeze out the excess water and cover the pork belly with it

Cook the pork belly in the oven for 2h until crispy and golden brown. Be careful when removing from the oven to not splash the lard. The crispy pork belly is ready

It's perfect for making a sandwich or to eat with sauerkraut and a cold glass of beer. Enjoy!