Write an article based on this "Set the pork belly in a pot and add water. Mix in the garlic, bay leaves, and peppercorns, and bring to a boil. Reduce the heat, and simmer the mixture for an hour. Place the pork belly on a rack, salt, and refrigerate."
Take a 2 pound (907 g) whole boneless, skin on pork belly that’s been cut in half, and place it in a large pot with the skin side facing down. Add enough water to the pot to completely cover the pork belly. After you’ve submerged the pork belly, add 8 medium cloves garlic that have been smashed or pounded flat, 2 bay leaves, and 1 tablespoon (10 g) of black peppercorns to the water. Turn the heat to medium-high, and bring the pot to a boil. You can also mix a medium onion that’s been chopped into the water for extra flavor. Once the pot comes to a boil, reduce the heat to medium. Allow the mixture to simmer until you can push a knife through the pork belly skin without any resistance, which should take approximately 1 to 1 ½ hours. After the pork belly comes to a boil, a film may form on the top of the water. Use a spoon to skim it away before simmering the mixture. After the pork belly has cooked for an hour or so, allow it cool until you can handle it. Transfer it to a wire rack that’s been fitted over a rimmed baking sheet. Season the pork liberally with Kosher salt, making sure to cover both sides. Place the pork belly in the refrigerator for 6 hours to overnight, or until the skin is completely dried. Wipe the pork belly dry before seasoning it with the salt.