Remove the rind and any bones or cartilage from the pork belly. Cut the meat into approx. 2 x 2 cm pieces. Put in a saucepan with the salt, pepper, bay leaf, garlic and enough water to cover the meat. Bring to the boil and cover and simmer on a low flame until there is no more water in it (approx. 1 1/2 to 2 hours).
Now all that`s left is some fat that you drain and set aside.
Remove the bay leaf and then pick the meat with a fork and place in a terrine or glass. Now distribute the fat that has been poured off over the mass, let it cool down well and best enjoy with farmhouse bread. Of course, white bread is also possible, like here in France.
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