Pork fat (“Saindoux”); pork (the cut is “chines” in French)

Salt the pork a few hours/day before with coarse sea salt, wrapped it in its paper with some thyme.

When you’re ready to cook, melt the pork fat, put pork in a dish that’s just a bit larger than the piece of pork itself, pour the melted pork fat over it so that it covers it (or if it doesn’t you can turn over half way through cooking) then stick in the oven for 3-4 hours on a low/medium heat (the idea is for the fat to bubble). Once it’s cooked, take it out, let it rest until it’s cool enough to put in the fridge. Let it cool overnight, and serve the next day.