We salt the pork belly and let it rest overnight in the fridge, then we place it in an enameled GN pan, add the remaining ingredients, and put it in a preheated combi oven, inserting a temperature probe and steaming it.\nAfter the first step of cooking is finished, we baste it with beer or wine and water.\nAfter the cooking is done, we pour the drippings into a saucepan and season it.