Pork Belly with Pickled Cucumbers and Onion

Start by placing the pork belly into a stainless steel grater.

Then insert two skewers, one on each side, and set aside. 

In a large pot over medium heat, add the water and bring it to a boil. 

Add the head of garlic with all the cloves peeled, the black peppercorns and the pork belly we prepared, supported by the skewers. 

Cover the pot and let everything cook for 40 minutes.

After this time has passed, remove the meat from the pot and slice it into strips. 

In a large skillet over low heat, add a drizzle of oil and the pork belly slices. 

Season them with the salt, the black pepper and let them fry for 6 minutes.

After this time has passed, flip them over, repeat the seasoning on the other side and let everything fry for another 6 minutes.

Remove the pork belly slices and set them aside.

In the same skillet, add the medium onion chopped into strips, the grated garlic cloves, the pickled cucumbers cut into smaller pieces and the butter. 

Season with the sweet paprika, the chimichurri, the chili flakes and sauté until the butter has completely melted and the onion turns lightly golden brown.

Place the meat back into the skillet and pour in the beer. 

Cover the skillet and let everything cook for 10 minutes.

Serve.