Preheat oven to 375F. Season pork belly with salt , pepper, olive oil, garlic. Pour white wine and chicken stock into a baking pan/casserole dish with pork belly. Cover and bake for 2.5 hours.

Transfer the pork to a clean chopping board and leave to cool slightly. While still warm, place another tray on top of the pork and weigh down with a few heavy tins to flatten it. Cool completely, then chill for four hours or overnight in the refrigerator. Cut belly into a ½ inch piece.

Pan-sear before serving.